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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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Deb Petrill November 20, 2010

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 recipe...it's a keeper.

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Michelle S. August 21, 2007

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

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SBCooks August 21, 2007
My Mom's Southern Eggplant (Aubergine) Casserole