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Luby's Baked Eggplant Casserole

1 medium eggplant (Peeled and diced)
0.5 (10 7/8 ounce) can cream of chicken soup or 0.5 (10 7/8 ounce) can cream of celery soup
1 cup whole kernel corn
1 medium yellow onion (diced)
1 large fresh tomato (diced)
1 cup bacon, small Pieces
14 cup margarine
12 teaspoon salt
12 teaspoon black pepper
14 teaspoon garlic powder
4 ounces shredded American cheese (about 4 slices)
1 (16 ounce) packet Mexican cornbread mix
shredded cheddar cheese (to garnish)


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 350F for 40-50 minutes or until internal temperature is 165F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.

Source: www.food.com