Franke Eggplant Casserole Copycat
Created by dienia b on June 14, 2023
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #40966
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 2 cups eggplant (cooked and drained)
- 1 cup onion, chopped
- 28 ounces tomatoes, drained (1 can)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces American cheese, grated (1 1/2 cups)
- 4 eggs, beaten
- 1 1/2 cups cornbread crumbs
- 6 tablespoons butter
How to Make
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Step 1: Preheat oven to 375 degrees.
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Step 2: Lightly grease a baking dish.
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Step 3: Peel and cut eggplant into cubes.
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Step 4: Cook until tender in water and drain thoroughly.
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Step 5: Place eggplant in a large bowl and add salt, pepper to taste.
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Step 6: Sauté onion in 2 tablespoons oil and butter.
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Step 7: Add eggplant and tomatoes.
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Step 8: Mash with a potato masher.
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Step 9: Stir until mixture looks like scrambled eggs.
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Step 10: Stir in cheese, eggs and 3/4 cup cornbread crumbs.
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Step 11: Pour into buttered pam sprayed 9x13 casserole dish and top with remaining crumbs.
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Step 12: Dot with butter.
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Step 13: Bake 350°F for 25 minutes.
Nutritional Facts
- 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