Best 9 Mimis Eggplant Casserole Recipes

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Mimi's eggplant casserole is a delicious and easy-to-make dish perfect for a weeknight dinner or a special occasion. This classic recipe combines the flavors of eggplant, cheese, and sauce to create a satisfying and comforting casserole that everyone will love. With just a few simple ingredients and steps, you can create a delicious and memorable meal that will be enjoyed by all. This article will provide you with a step-by-step guide to preparing Mimi's eggplant casserole, ensuring that you have all the information you need to create this tasty dish.

Here are our top 9 tried and tested recipes!

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

BLANCHE FRANCIS'S EGGPLANT CASSEROLE



Blanche Francis's Eggplant Casserole image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 13

4 medium eggplants, about 6 pounds
2 tablespoons vegetable oil
2 red bell peppers, diced
4 medium yellow onions, minced
1/2 cup celery, chopped
3 cloves garlic, chopped fine
1 pound medium shrimps, peeled, deveined and cut in half lengthwise
1 pound white lump crab meat
1/2 cup parsley, chopped
2/3 cup plain bread crumbs and 1/3 cup for dusting
Salt and pepper to taste
1 teaspoon paprika
3 tablespoons butter, cut in 1/4-inch cubes

Steps:

  • Boil eggplants until soft, 10 minutes or less depending on size. Cut in half lengthwise, place flat side down and scrape the skins off with a knife. Chop the meat into 1-inch chunks and drain in a colander.
  • Preheat oven to 350 degrees. Heat oil in a pan and saute peppers, onions, celery and garlic together in oil until limp. Add eggplants. Cook over medium heat until most of the moisture is gone. Add shrimps, cook another 10 minutes and remove to a large bowl.
  • Fold in crab meat and parsley, cool briefly and fold in 2/3 cup bread crumbs, salt and pepper.
  • Spread the mixture in an 8-by-14 dish and cover with the remaining bread crumbs and the paprika. Dot with butter cubes. Bake 80 minutes, or until brown. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 869 milligrams, Sugar 9 grams, TransFat 0 grams

MISS ELLIE'S EGGPLANT (AUBERGINE) CASSEROLE



Miss Ellie's Eggplant (Aubergine) Casserole image

This is my new favorite way of preparing eggplant. Super simple and very delicious. My DH doesnt like eggplant but he loves this!

Provided by Barefootjen

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large eggplant (peeled and cubed)
1 large onion
8 ounces sharp cheddar cheese (crumbled)
2 eggs
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon Worcestershire sauce, sause
1/2 cup butter
2 cups cracker crumbs (I use Ritz)

Steps:

  • boil or steam eggplant until soft.
  • Drain well and mash.
  • In seperate bowl,mix next 4 ingredients, then add eggplant mixture.
  • In a buttered casserole dish, beginning with crackers, layer eggplant and crackers, ending with crackers.
  • Dot with butter on top.
  • 350 oven 1 hour or until golden browned on top.

Nutrition Facts : Calories 800.6, Fat 49.9, SaturatedFat 28.6, Cholesterol 213.7, Sodium 1140.6, Carbohydrate 64, Fiber 6.8, Sugar 6.6, Protein 25.9

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

MIMI'S EGGPLANT CASSEROLE



Mimi's Eggplant Casserole image

Eggplant deluxe! Put a little kick in your next eggplant feast.

Provided by Janis Kimling

Categories     Eggplant Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Steps:

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

Nutrition Facts : Calories 254.7 calories, Carbohydrate 14.2 g, Cholesterol 89 mg, Fat 18.3 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 9.7 g, Sodium 597.8 mg, Sugar 3.3 g

Tips:

  • Choose the right eggplant. Look for eggplants that are firm, smooth, and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
  • Slice the eggplant evenly. This will help them cook evenly. If the eggplant slices are too thick, they will not cook through, and if they are too thin, they will become mushy.
  • Salt the eggplant slices. This will help to draw out the bitterness. Rinse the eggplant slices after 30 minutes and pat them dry.
  • Cook the eggplant slices in a single layer. This will help them to brown evenly. If you overcrowd the pan, the eggplant slices will steam instead of brown.
  • Use a variety of vegetables. This will add flavor and texture to the casserole. Some good options include zucchini, bell peppers, onions, and mushrooms.
  • Don't overcook the vegetables. They should be tender, but still have a little bit of crunch.
  • Use a flavorful sauce. This will help to bring all the flavors of the casserole together. You can use a store-bought sauce or make your own.
  • Top the casserole with cheese. This will give it a golden brown crust and make it even more delicious.
  • Let the casserole rest before serving. This will allow the flavors to meld together.

Conclusion:

Mimi's Eggplant Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. With just a few simple ingredients, you can create a dish that your family and friends will love.

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