Lubys Baked Eggplant Casserole Recipes

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.

Steps:

• Place the sliced eggplant in a bowl and coat with table salt to drain off fluids.
• at room temp for 30 minutes.
• MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano & Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside.
• Rinse off eggplant and mix with baby bellas and onion.
• Butter sides and bottom of casserole dish then layer in
• eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan.
• Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.