Luby's Eggplant Casserole 8 Copycat

6
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In


""

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (317.1 g)
  • Calories 498.6
  • Total Fat - 13 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 145.6 mg
  • Sodium - 20261.6 mg
  • Total Carbohydrate - 70.2 g
  • Dietary Fiber - 13.3 g
  • Sugars - 6.3 g
  • Protein - 25.3 g
  • Calcium - 332.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.5 mg

Step 1

Bake Mexican cornbread per packet directions.

Step 2

Cut into half after baking as you will only use 1/2 (approx 8x4x1").

Step 3

Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).

Step 4

Dice eggplant, onion, and tomato into 1/4-1/2" pieces.

Step 5

Add first onion to skillet and saute about 5 minutes .

Step 6

Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes.

Step 7

Cook until transparent .

Step 8

Add chicken soup, mix in, then add American cheese chopped and stir until cheese has fully melted into mixture.

Step 9

Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x9" casserole dish

Step 10

Cover with foil.

Step 11

Bake at 350°F for 50 minutes

Step 12

Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark

Tips & Variations


No special items needed.

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