Baked Eggplant Casserole
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 4 cups eggplants, pared and cubed
- 1⁄2 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon oregano, dried
- 1⁄4 teaspoon black pepper
- 3 eggs, beaten
- 1 large tomatoes, peeled and chopped
- 2 cups sharp cheddar cheese, shredded
directions
- Cook eggplant, covered, in salted water, until just tender.
- Drain well.
- In saucepan, cook onions and green pepper with butter until just tender.
- Blend in flour. Stir in soup and seasonings.
- Heat and stir until bubbly.
- Remove from heat.
- Stir about half the mixture into beaten eggs.
- Return to saucepan.
- Fold in tomatoes, cheese and eggplant.
- Bake in buttered casserole at 350 degrees for 35 minutes.
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RECIPE SUBMITTED BY
I am an avid reader. I have no favorite genre. I love all books, including cookbooks. I can sit and loose track of time reading them. I also collect vintage cooking utensils.