Luby's Eggplant Casserole 8 Copycat

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