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I was looking for the Luby Eggplant Casserole, and a Luby relative offered this recipe to someone. I wrote and asked if they'd share, and this is the recipe. I've never eaten at Luby's, but I'm told this is their recipe.
- 1 medium eggplant (Peeled and diced)
- 0.5 (10 7/8 ounce) can cream of chicken soup or 0.5 (10 7/8 ounce) can cream of celery soup
- 1 cup whole kernel corn
- 1 medium yellow onion (diced)
- 1 large fresh tomato (diced)
- 1 cup bacon, small Pieces
- 1⁄4 cup margarine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 4 ounces shredded American cheese (about 4 slices)
- 1 (16 ounce) packet Mexican cornbread mix
- shredded cheddar cheese (to garnish)
- Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
- Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
- Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
- Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
- Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
- Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
- Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.