Easy baked cheesy eggplant casserole recipe. How to make with cream of mushroom soup and baked with cheddar cheese, bread crumbs and green onions.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Servings: 12
Ingredients
3tbspbutter
1mediumoniondiced
3clovesgarlicminced
5fresh mushroomsdiced finely
8cupseggplantpeeled and cubed
1/2cupwater
1tspsalt
1/2tspblack pepper
1tspparsley
1 1/2cupsbread crumbs
2canscream of mushroom soup
1cupmilk
Topping
1/2cupmelted butter
1cupbread crumbs
2cupscheddar cheesegrated
5green onionssliced
Instructions
Melt butter over medium heat in a large saucepan.
Add the onions, garlic and mushrooms and sauté until tender, about 6-8 minutes.
Add in the cubed eggplant and water. Cook, stirring often until the eggplant are cooked. This should take 10-15 minutes and the eggplant will reduce in size by around half.
Remove from the heat and mix in the salt, pepper, parsley and bread crumbs.
In a separate bowl, whisk together the cans of cream of mushroom soup with the milk until smooth. Pour in with the eggplant mixture and stir until well combined. Spread the mixture in a large baking dish like a lasagna pan.
In a separate bowl, stir together the bread crumbs and melted butter. The bread crumbs should absorb the butter but still have a crumbly consistency. Mix in the grated cheddar cheese and sliced green onions. Sprinkle the cheesy crumble on top of the eggplant mixture.