Luby's Baked Eggplant Casserole

Recipe by Bliss
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
  • Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
  • Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
  • Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
  • Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
  • Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
  • Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.
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