Luby's Eggplant Casserole 8 Copycat
Recipe: #37795
November 21, 2021
Categories: Eggplant, Southwest, Copycat or Clone Recipes Salad Dressing, more
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Ingredients
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 by Step Method
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
No special items needed.