Lubys Baked Eggplant Casserole Food

EGGPLANT CASSEROLE

Steps:

• Melt butter.
• In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
• Add Stove Top, mixing everything together thoroughly.
• Place in 9 x 13 casserole, coated with nonstick cooking spray.
• Top with shredded cheese.
• Cover with tinfoil and bake at 350 for one hour.

CHEESY EGGPLANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
• Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

LUBY'S BAKED EGGPLANT CASSEROLE

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.

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

Steps:

• Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
• Drain and place in medium saucepan.
• Cover with water and simmer until tender.
• Soak the bread crumbs in milk.
• Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
• Combine the cooked eggplant, bread crumbs and sauteed vegetables.
• Add the eggs, pimiento, and seasonings; mix thoroughly.
• Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
• Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
• The preparation time includes the soaking time for the eggplant.