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My Mom's Southern Eggplant (Aubergine) Casserole

My Mom's Southern Eggplant (Aubergine) Casserole created by Caroline Cooks

This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
  • Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
  • Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
  • Spoon into prepared casserole.
  • Combine butter and cracker crumbs. Spread over top of casserole.
  • Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
  • Variations:

  • Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
  • Mix in 1/2 cup Rotel Tomatoes, well drained.
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RECIPE MADE WITH LOVE BY

@Caroline Cooks
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@Caroline Cooks
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"This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc."
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  1. Deb Petrill
    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!
    Reply
  2. Caroline Cooks
    My Mom's Southern Eggplant (Aubergine) Casserole Created by Caroline Cooks
    Reply
  3. Caroline Cooks
    My Mom's Southern Eggplant (Aubergine) Casserole Created by Caroline Cooks
    Reply
  4. Michelle S.
    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 recipe #38293 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.
    Reply
  5. SBCooks
    Just wasn't very good or what I expected. Threw it away. Sorry....
    Reply
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