Eggplant (Aubergine) Casserole

"I got this recipe off a soup can many years ago. It is very easy to make and very tasty. I have made a veriation instead of putting 1/2 cup of cheese on top I use the Freches French Fried Chedder Onions they seem to make it very crunchy and very good. It called for cream of mushroom soup but I use cream of celery which gave it a good taste."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 casserole
Serves:
4-6
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ingredients

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directions

  • Boil eggplant and onion in enough water to cover and salt for 20 minutes. Drain very good.
  • Mix all other ingredients to eggplant and onion mixture. Spray a 11/2 quart casserole dish with vegetable spray.
  • Add the eggplant mixture to the casserole dish. Put the french fried chedder onions on top.
  • Bake at 400 degrees for 45 minutes or until bubbly and golden brown.

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Reviews

  1. This is terrific when you just need something different to do with eggplant. It's nice and creamy and the onion topping adds a a nice crunch. I didn't bake it quite as long as written, but otherwise I stuck to the recipe. Thanx for a new use for eggplant!
     
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RECIPE SUBMITTED BY

I am retired and enjoying just being with my husband of 40 years. I live in West Central Georgia. I love to raise all kind of veggies and roses. My favorite cookbook is Cuisine At Home it is really very guided in telling you exactly how to prepare anything you cook and has pictures step by step. I guess my passions are loveing Dachshunds I've got 3 now and they are very sweet and so loveing. I guess my pet peeve is when I get a meal ready to put on the table my husband says "I'll be there in a minute" and it's more like 30 minutes. I use to reheat the meal but no more and he comes when I put it on the table. For fun I like to take my 3 Doxie's for a long walk.
 
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