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    You are in: Home / Recipes / My Mom's Southern Eggplant (Aubergine) Casserole Recipe
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    My Mom's Southern Eggplant (Aubergine) Casserole

    My Mom's Southern Eggplant (Aubergine) Casserole. Photo by Caroline Cooks

    1/2 Photos of My Mom's Southern Eggplant (Aubergine) Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Caroline Cooks's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 20, 2010

      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!

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    • on August 21, 2007


      I just KNEW this was going to be tasty just by looking at the recipe, so I knew I had to make it. I first went to the butcher to get some high quality pork sausage. I did add a touch of garlic and about 1/2c. sliced baby portabellos that need using to the sauteeing sausage mix. The only bread crumbs I had were three cheese so I used those. For the italian seasoning I used only 1 tablespoon as I used Italian Blend Spice Mix and that is quite potent (but delicious). I decided to try both variations. I had about 1/2 c. of leftover tomato soup so I used that instead of the rotel, and I had a pizza blend (cheddar and mozzarella) that went UNDER the cracker (CLUB crackers) crumbs and butter. I cooked this for 30 minutes until golden brown. The aroma wafting from my oven was mouthwatering. I think I must have been a southern girl in a different life, as this was right up my alley. A zesty eggplant dressing of sorts. I will make this many more times. Thank you for sharing your Moms's a keeper.

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    • on August 21, 2007


      Just wasn't very good or what I expected. Threw it away. Sorry....

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    Nutritional Facts for My Mom's Southern Eggplant (Aubergine) Casserole

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.5
    Calories from Fat 143
    Total Fat 15.8 g
    Saturated Fat 5.2 g
    Cholesterol 101.9 mg
    Sodium 431.7 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 5.8 g
    Sugars 4.9 g
    Protein 14.7 g

    The following items or measurements are not included:

    italian seasoning

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