mimi's eggplant casserole

Ingredients

• Servings: 8
• 1 large eggplant, peeled, cubed and boiled until soft
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• salt and pepper to taste
• 2 cups crumbled cornbread

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• mash the eggplant in water; drain off excess water.
• thoroughly mix eggplant, butter, eggs, cheese and soup. season with sage, thyme, oregano, salt and pepper.
• pour mixture into a medium casserole dish, crumble cornbread the top of the casserole, and bake 45 minutes in the preheated oven.