Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups; 2 cups chicken broth; 1 (10 1/4 ounce) can cream of mushroom soup; 1 cup seasoned stuffing mix; 3 tablespoons grated parmesan cheese; 1 small green pepper, chopped; 1/2 cup chopped onion; 1 tablespoon butter; cooking oil; salt and pepper; 1 -2 cup shredded cheddar cheese

Servings: persons

1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups
2 cups chicken broth
1 (10 1/4 ounce) can cream of mushroom soup
1 cup seasoned stuffing mix
3 tablespoons grated parmesan cheese
1 small green pepper, chopped
1/2 cup chopped onion
1 tablespoon butter
cooking oil
salt and pepper
1 -2 cup shredded cheddar cheese

1
Peel and cube eggplant. Soak in salt water for 30 minutes.
2
Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
3
Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
4
Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
5
So Good!

400

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 11 ingredients. The key ingredients include: 1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups, 2 cups chicken broth, 1 (10 1/4 ounce) can cream of mushroom soup, 1 cup seasoned stuffing mix, 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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