Recipe by Janis Kimling
"Eggplant deluxe! Put a little kick in your next eggplant feast."
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large eggplant, peeled, cubed and boiled until soft
1 1/2 cups
shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can
condensed cream of mushroom soup
salt and pepper to taste
Very tasty, and easy to make. You have to make sure you squeeze the excess water out of the eggplant otherwise it is a bit soupy. Really enjoyed this one. Instead of crumbling cornbread on top I just pored the batter directly in. Mmmmmmmmmmmmmmmmmm!
I used crushed crackers for my top just becuase it was what I had on hand. Mine came out a little watery so make sure you drain that eggplant REALLY REALLY well! Otherwise it tasted great. Personally I'd add more cheese.
We put cornbread batter on it instead of crumbled cornbread!
This was awesome. My husband, who is very picky, loves it. It even freezes well, if you want to make two at a time.
This was fantastic. I will definitely make this again! Next time I will mix cornbread into the casserole and maybe add more cheese. Great comfort food!
I was very disappointed with the way this turned out. My husband thought it was okay, but I found it to be very blah. The kids were not thrilled at all. The one nice thing about it was that I did have everything on hand and didn't have to make a special trip to the store. At least we tried it, but not again. Thanks anyway!
This was absolutely the best! My husband loved it and he is by far no eggplant fan. I made it as is and will do that over and over and over again.
We love this eggplant! Can't get enough! Thanks for sharing the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Mimi's Eggplant Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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