photo by *Parsley*
- Ready In:
- 1hr 20mins
- Melt butter.
- In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
- Add Stove Top, mixing everything together thoroughly.
- Place in 9 x 13 casserole, coated with nonstick cooking spray.
- Top with shredded cheese.
- Cover with tinfoil and bake at 350 for one hour.
I think this recipe is a bit misleading. You hardly notice the eggplant at all. It's more like a stuffing with vegetables. I added a little extra eggplant, but it was still masked by the stuffing. I always use recipe #278160 for the cream soups, so I used the mushroom version. This would be great to disguise eggplant for those who don't care for it. Thanx for sharing.
This was really good and I will certainly make it again. Next time, I will take some of the suggestions posted here such as adding mushrooms. The stuffing was a bit overpowering at first, but when I had it as left overs, it wasn't bad at all. I may also add some protein next time, such as turkey to make it more of a meal.
I just made this recipe because of my husband's buying 2 eggplants that I had no idea what to do with.I used sweet red pepper rather than the green.I didn't have pimentos. I mixed the cheese in with the casserole and it came out fantastic! I doubled the recipe and sent some home with the tutor, gave some to our neighbors and by lunchtime, it's almost gone. I did add more eggplant than called for and peeled it first (very important). I will make this again.
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.