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 Fruits and Vegetables Vegetables Eggplant

Time 1h5m

Yield 8

Number Of Ingredients 10

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Ingredients

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