Luby's Eggplant Casserole 8 Copycat
November 21, 2021
- 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
Bake Mexican cornbread per packet directions.
Cut into half after baking as you will only use 1/2 (approx 8x4x1").
Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
Add first onion to skillet and saute about 5 minutes .
Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes.
Cook until transparent .
Add chicken soup, mix in, then add American cheese chopped and stir until cheese has fully melted into mixture.
Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x9" casserole dish
Cover with foil.
Bake at 350°F for 50 minutes
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.