Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant Casserole Recipe
    Lost? Site Map

    Eggplant Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Kerriedoll's Note:

    When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Melt butter.
    2. 2
      In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
    3. 3
      Add Stove Top, mixing everything together thoroughly.
    4. 4
      Place in 9 x 13 casserole, coated with nonstick cooking spray.
    5. 5
      Top with shredded cheese.
    6. 6
      Cover with tinfoil and bake at 350 for one hour.

    Ratings & Reviews:

    • on August 30, 2008


      This was AWESOME. Even the leftovers were good. I only used a 2 oz. jar of pimientos and that was plenty. I also waited to put the cheese on until 30 minutes into the baking time. Next time I might try mixing 1/2 of the cheese into the casserole and putting the other 1/2 on top.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2010


      Delicious recipe using fresh eggplant from my garden. I use Broccoli Cheese soup instead of mushroom and add half a can of milk instead of the pimentos. I also use home made croutons from left over bread instead of the stuffing mix. Absolutely yummy, and my husband often asks me to make it. I sometimes let it cool, cut it into 6 pieces, freeze individually and take to work for a quick and easy lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2010


      I have been looking for an eggplant recipe similar to the one I ate at a cafeteria years ago, much as you stated. This is a GREAT recipe - I love cheese, but I would probably cut the cheese in half, or mix it in as a previous review suggested. Overall - great taste and although the chopping can be a little time consuming, very easy to make! Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Eggplant Casserole

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 484.1
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 19.1 g
    Cholesterol 142.5 mg
    Sodium 1159.0 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.7 g
    Sugars 5.5 g
    Protein 16.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites