Eggplant Casserole 7

3
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Darlene Kossman via Hansons kitchen. I liked this one a lot, bacon, tomato soup and cheese"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (228.8 g)
  • Calories 265.2
  • Total Fat - 16.2 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 37.6 mg
  • Sodium - 345.5 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.9 g
  • Protein - 11.3 g
  • Calcium - 295.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.2 mg

Step 1

Wash and peel eggplant, then dice. Cook in boiling water about 5 minutes, drain.

Step 2

Place in greased casserole.

Step 3

Cook bacon; add onion; cook until lightly browned.

Step 4

Add tomato soup and cheese; stir over low heat til cheese is melted.

Step 5

Pour soup mixture over eggplant.

Step 6

Top with buttered crumbs and dash of paprika.

Step 7

Bake in 375 degree oven 25 minutes.

Tips & Variations


No special items needed.

Related

Daily Inspiration

I love eggplant and was pleasantly surprised by this recipe. It's simple to make and very flavorful. Loved the breadcrumb topping (I used panko for extra crunch). Definitely a recipe I will make again.

(24 Mar 2020)