Franke Eggplant Casserole Copycat
Recipe: #40966
June 14, 2023
Categories: Casseroles, Side Dishes, Eggplant, Southern, Copycat or Clone Recipes, Processed Cheese Canned Tomatoes, more
"Uses up old cornbread."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (245.1 g)
- Calories 439.7
- Total Fat - 28.5 g
- Saturated Fat - 13.2 g
- Cholesterol - 490.8 mg
- Sodium - 865.3 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 2.4 g
- Sugars - 3.8 g
- Protein - 24.9 g
- Calcium - 312.1 mg
- Iron - 3.5 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Lightly grease a baking dish.
Step 3
Peel and cut eggplant into cubes.
Step 4
Cook until tender in water and drain thoroughly.
Step 5
Place eggplant in a large bowl and add salt, pepper to taste.
Step 6
Sauté onion in 2 tablespoons oil and butter.
Step 7
Add eggplant and tomatoes.
Step 8
Mash with a potato masher.
Step 9
Stir until mixture looks like scrambled eggs.
Step 10
Stir in cheese, eggs and 3/4 cup cornbread crumbs.
Step 11
Pour into buttered pam sprayed 9x13 casserole dish and top with remaining crumbs.
Step 12
Dot with butter.
Step 13
Bake 350°F for 25 minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
