Eggplant (Aubergine) (And Corn) Casserole

READY IN: 1hr 20mins
Recipe by Trisha W

This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side.

Top Review by riffraff

The flavors in the casserole are terrific. I made it with half the cracker crumbs in an attempt to cut the carbs. I believe this is why my casserole was a little watery. Next time I will not precook the eggplant but will dice it and just cook it in the dish, I believe that will work fine.

Ingredients Nutrition

  • 1 large eggplant
  • 1 (15 ounce) can cream-style corn (2 cans if feeding more than 6)
  • 1 cup cracker crumb
  • 1 large onion, chopped
  • 1 (4 ounce) jar pimientos, chopped (2 if feeding more than 6)
  • 2 eggs
  • 4 tablespoons margarine or 4 tablespoons butter, melted
  • salt
  • pepper
  • 1 cup cheese, shredded


  1. Peel the eggplant, then cook in boiling water for 10 minutes.
  2. Drain and dice the cooked eggplant.
  3. Mix together all the ingredients through the pepper.
  4. Put into a greased casserole dish.
  5. Cover with the cheese.
  6. Bake at 350 degrees for an hour.

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