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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar. Ingredients:
2 cups eggplants, chopped |
1/2 cup celery, chopped |
1/2 cup bell pepper, chopped |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) jar pimientos |
2 eggs |
1/2 cup butter |
1 (6 ounce) package stove top stuffing mix |
salt and pepper |
2 cups cheddar cheese, shredded |
Directions:
1. Melt butter.
2. In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
3. Add Stove Top, mixing everything together thoroughly.
4. Place in 9 x 13 casserole, coated with nonstick cooking spray.
5. Top with shredded cheese.
6. Cover with tinfoil and bake at 350 for one hour.
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