Mimi's Eggplant Casserole Recipe

Ingredients
<br>- 1 large eggplant, peeled, cubed and boiled until soft
<br>- 1/2 cup butter
<br>- 2 eggs, beaten
<br>- 1 1/2 cups shredded reduced-fat Cheddar cheese
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1/4 teaspoon dried sage
<br>- 1/4 teaspoon dried thyme
<br>- 1/4 teaspoon dried oregano
<br>- salt and pepper to taste
<br>- 2 cups crumbled cornbread
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Mash the eggplant in water; drain off excess water.
<br>step 3: Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
<br>step 4: Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.
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Ingredients
- 1 large eggplant, peeled, cubed and boiled until soft
- 1/2 cup butter
- 2 eggs, beaten
- 1 1/2 cups shredded reduced-fat Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- salt and pepper to taste
- 2 cups crumbled cornbread

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Mash the eggplant in water; drain off excess water.
step 3: Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
step 4: Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.

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