Mimis Eggplant Casserole Recipe

Mimis Eggplant Casserole Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mash the eggplant in water; drain off excess water.
  3. Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
  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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