Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 bay leaf; butter; 1 large onion; 1 c. celery; 1/2 lb. grated cheese; 1/2 lb. Velveeta cheese; 1/2 tsp. sweet basil; salt and pepper to taste; 1/2 c. curry; 1/2 tsp. chili powder; 1/2 tsp. paprika; 1/2 garlic clove; 1 Tbsp. soy sauce; 1 small can mushrooms; 1 can pimientos; 3 egg yolks

Servings: persons

1 large eggplant
1 bay leaf
butter
1 large onion
1 c. celery
1/2 lb. grated cheese
1/2 lb. Velveeta cheese
1/2 tsp. sweet basil
salt and pepper to taste
1/2 c. curry
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 garlic clove
1 Tbsp. soy sauce
1 small can mushrooms
1 can pimientos
3 egg yolks

1
Peel and cut eggplant into big pieces and cook in water with bay leaf.
2
When done, remove and drain well.
3
Put in bowl and mash with potato masher.
4
Saute in butter 1 large onion, celery and eggplant.
5
Next, add to the eggplant the mixture of grated cheese and Velveeta cheese.
6
Then add basil, curry, chili powder, paprika, garlic (which has been mashed) and soy sauce.
7
Drain mushrooms and pimentos.
8
Mash real well and add egg yolks, salt and pepper.
9
Put in buttered casserole and cover with buttered bread crumbs.
10
Bake at 400u00b0 for 25 to 30 minutes.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large eggplant, 1 bay leaf, butter, 1 large onion, and more.

Yes, Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Casserole

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