Best 2 Baked Eggplant Casserole Recipes

Calling all eggplant enthusiasts and casserole lovers! Get ready to embark on a culinary journey with our baked eggplant casserole. This delectable dish combines the smoky flavors of roasted eggplant with a symphony of Mediterranean spices, creating a harmonious balance of textures and flavors. Our recipe collection features a variety of interpretations, from classic Italian to modern fusion, ensuring that every palate finds its perfect match. Whether you prefer a rich and cheesy casserole, a lighter vegetarian option, or a unique twist with Middle Eastern influences, we've got you covered. Let's dive into the world of eggplant casseroles and discover the perfect recipe to tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

LUBY'S BAKED EGGPLANT CASSEROLE

Luby's Baked Eggplant Casserole image

I was looking for the Luby Eggplant Casserole, and a Luby relative offered this recipe to someone. I wrote and asked if they'd share, and this is the recipe. I've never eaten at Luby's, but I'm told this is their recipe.

Provided by Bliss

Categories Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant (Peeled and diced)
0.5 (10 3/4 ounce) can cream of chicken soup or 0.5 (10 3/4 ounce) can cream of celery soup
1 cup whole kernel corn
1 medium yellow onion (diced)
1 large fresh tomato (diced)
1 cup bacon, small Pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese (about 4 slices)
1 (16 ounce) packet Mexican cornbread mix
shredded cheddar cheese (to garnish)

Steps:

Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. 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 on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.

Nutrition Facts : Calories 158.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 10.7, Sodium 543.8, Carbohydrate 12.8, Fiber 3.2, Sugar 3.4, Protein 4.9

BAKED EGGPLANT CASSEROLE

Baked Eggplant Casserole image

I found this on cooks.com. It is not the standard eggplant casserole. It is quiche like. Cooking time includes cooking the eggplant, and the green pepper and onion mixture. This makes a large casserole. I modified it to my family's tastes. I could not list the pizza seasonings blend I used in place of the dried oregano. It is a mixture of oregano, basil, thyme, rosemary, marjoram and garlic. I used it in place of the dried oregano and used 1 tsp verses the 1/8 tsp.

Provided by Reggie 2

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups eggplants, pared and cubed
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon flour
1 (10 3/4 ounce) can condensed cream of chicken soup
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon oregano, dried
1/4 teaspoon black pepper
3 eggs, beaten
1 large tomatoes, peeled and chopped
2 cups sharp cheddar cheese, shredded

Steps:

Cook eggplant, covered, in salted water, until just tender.
Drain well.
In saucepan, cook onions and green pepper with butter until just tender.
Blend in flour. Stir in soup and seasonings.
Heat and stir until bubbly.
Remove from heat.
Stir about half the mixture into beaten eggs.
Return to saucepan.
Fold in tomatoes, cheese and eggplant.
Bake in buttered casserole at 350 degrees for 35 minutes.

Tips:

For a crispier crust, sprinkle some bread crumbs on top of the casserole before baking.
If you don't have Parmesan cheese, you can use another hard cheese, such as cheddar or mozzarella.
If you want a spicier casserole, add a pinch of red pepper flakes or chili powder.
To make the casserole ahead of time, assemble it and then refrigerate it overnight. Bake it the next day according to the recipe instructions.
This casserole can also be frozen. To freeze it, assemble it and then wrap it tightly in plastic wrap. Freeze it for up to 2 months. When you're ready to bake it, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.

Conclusion:

Baked eggplant casserole is an easy and delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant. This casserole can be served as a main course or a side dish. It is also a great dish to take to a potluck or party.