BAKED EGGPLANT CASSEROLE

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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

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.

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