My Mom's Southern Eggplant (Aubergine) Casserole

READY IN: 55mins
Recipe by Caroline Cooks

This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.

Top Review by Deb Petrill

Loved it! I used some hot bulk sasuage (drained) and left out the italina seasoning, sprikle with mozzarella, next time I would add a can of rotel diced tomates and use parmeasan cheese. A keeper for the picky eaters who claim not to like eggplant, but they will love this one!

Ingredients Nutrition

Directions

  1. Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
  2. Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
  3. Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
  4. Spoon into prepared casserole.
  5. Combine butter and cracker crumbs. Spread over top of casserole.
  6. Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
  7. Variations:.
  8. Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
  9. Mix in 1/2 cup Rotel Tomatoes, well drained.

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