By Kerriedoll on May 22, 2007
"When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar."
Serving Size: 1 (232 g)
Servings Per Recipe: 6
"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."
"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."
"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!"
"Interesting casserole, easy to make, & somewhat tasty, but I have mixed feelings as to how much I really liked this. I think it is a great recipe for when you are loaded with eggplant and want something alittle different to make. Next summer, I plan to try it again."
"Excellent. Very easy to put together, it even tastes good cold. I had no pimientos so I used 1/4 cup extra red bell pepper. I served this with roast chicken, mashed potatoes & gravy and baked butternut squash."
"I agree! This was simply an outstanding dish and very easy to make."
"Many thanks Kerriedoll for a wonderful recipe! A 5 star recipe.M Sutphen"
"gonna give it a try tonight . . .then give my review. However, the recipe sounds like it's a winner!!"
"This was excellent. The directions didn't say what to do with the butter, so I just stirred it in with all the ingredients but the cheese. It didn't say whether to drain the pimento or not, so I didn't. I soaked the eggplant for a while in salted water to get rid of some of that bitter taste. I wasn't sure whether the mushroom soup would work. It did. Everything worked quite well. Thanks, Kerrie, for a delightful new eggplant dish for me."