Best 2 Baked Eggplant Casserole Recipes

"Baked eggplant casserole" is a classic dish that has been enjoyed by people around the world for centuries. It is a versatile dish that can be customized to suit your own taste, and it is also a great way to use up leftover eggplant. This article will provide you with some tips and tricks for making the best baked eggplant casserole, so you can enjoy this delicious dish at home. Whether you prefer a simple recipe or something more elaborate, we have got you covered. So gather your ingredients and let's get started!

Here are our top 2 tried and tested recipes!

LUBY'S BAKED EGGPLANT CASSEROLE

Luby's Baked Eggplant Casserole image

I was looking for the Luby Eggplant Casserole, and a Luby relative offered this recipe to someone. I wrote and asked if they'd share, and this is the recipe. I've never eaten at Luby's, but I'm told this is their recipe.

Provided by Bliss

Categories Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant (Peeled and diced)
0.5 (10 3/4 ounce) can cream of chicken soup or 0.5 (10 3/4 ounce) can cream of celery soup
1 cup whole kernel corn
1 medium yellow onion (diced)
1 large fresh tomato (diced)
1 cup bacon, small Pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese (about 4 slices)
1 (16 ounce) packet Mexican cornbread mix
shredded cheddar cheese (to garnish)

Steps:

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.

Nutrition Facts : Calories 158.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 10.7, Sodium 543.8, Carbohydrate 12.8, Fiber 3.2, Sugar 3.4, Protein 4.9

BAKED EGGPLANT CASSEROLE

Baked Eggplant Casserole image

I found this on cooks.com. It is not the standard eggplant casserole. It is quiche like. Cooking time includes cooking the eggplant, and the green pepper and onion mixture. This makes a large casserole. I modified it to my family's tastes. I could not list the pizza seasonings blend I used in place of the dried oregano. It is a mixture of oregano, basil, thyme, rosemary, marjoram and garlic. I used it in place of the dried oregano and used 1 tsp verses the 1/8 tsp.

Provided by Reggie 2

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups eggplants, pared and cubed
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon flour
1 (10 3/4 ounce) can condensed cream of chicken soup
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon oregano, dried
1/4 teaspoon black pepper
3 eggs, beaten
1 large tomatoes, peeled and chopped
2 cups sharp cheddar cheese, shredded

Steps:

Cook eggplant, covered, in salted water, until just tender.
Drain well.
In saucepan, cook onions and green pepper with butter until just tender.
Blend in flour. Stir in soup and seasonings.
Heat and stir until bubbly.
Remove from heat.
Stir about half the mixture into beaten eggs.
Return to saucepan.
Fold in tomatoes, cheese and eggplant.
Bake in buttered casserole at 350 degrees for 35 minutes.

Tips:

Choose the right eggplant: Select firm, glossy eggplants with smooth, unblemished skin. Avoid eggplants that are too large or have brown spots or wrinkles.
Slice the eggplant evenly: This will ensure that the eggplant cooks evenly. Use a sharp knife to cut the eggplant into 1/2-inch thick slices.
Salt the eggplant slices: Salting the eggplant slices draws out excess moisture and helps to prevent them from becoming bitter. Sprinkle the eggplant slices with salt and let them rest for 30 minutes before cooking.
Use a large baking dish: A large baking dish will allow the eggplant slices to spread out evenly and cook properly. Choose a baking dish that is at least 9x13 inches.
Bake the eggplant until tender: The eggplant should be tender when pierced with a fork. The cooking time will vary depending on the thickness of the eggplant slices, but it should take about 20-30 minutes.
Use a flavorful sauce: The sauce is what will bring the eggplant casserole to life. Choose a sauce that is flavorful and complements the eggplant. Some popular options include tomato sauce, marinara sauce, or bechamel sauce.
Add cheese: Cheese is a classic addition to eggplant casserole. It adds a delicious flavor and helps to hold the casserole together. Some popular cheeses to use include mozzarella, Parmesan, and cheddar.
Bake the casserole until bubbly: The casserole should be baked until the cheese is melted and bubbly and the sauce is heated through. This should take about 20-30 minutes.
Let the casserole cool slightly before serving: This will help the casserole to set and make it easier to cut into slices.

Conclusion:

Baked eggplant casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant, and it can be easily tailored to your own taste preferences. With a few simple tips, you can make a baked eggplant casserole that is sure to impress your family and friends.