Baked Eggplant Casserole Recipe

Ingredients for Baked Eggplant Casserole

• Eggplants
• Onion
• 1 green bell pepper, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Condensed Cream Of Chicken Soup
• Sugar
• Salt
• Oregano
• Black Pepper
• 6 large eggs
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Sharp Cheddar Cheese

How to Make Baked Eggplant Casserole

1. Dice 1 large eggplant (about 1.5 lbs). Cook the eggplant, covered, in salted boiling water for 10-12 minutes, or until just tender. Drain very well and set aside.
2. While eggplant cooks, sauté 1 medium onion (chopped) and 1 green bell pepper (chopped) in 2 tablespoons of butter until softened (about 5 minutes).
3. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in 1 (10.75 ounce) can condensed cream of mushroom soup. Add 1 teaspoon of your favorite pizza seasoning blend (or 1/8 teaspoon dried oregano) and 1/4 teaspoon black pepper.
5. Bring to a simmer, stirring constantly until bubbly and thickened. Remove from heat.
6. In a separate bowl, whisk 6 large eggs. Stir about half of the soup mixture into the beaten eggs until well combined.
7. Gently fold the remaining soup mixture into the egg mixture, along with 1 (14.5 ounce) can diced tomatoes (undrained), 2 cups shredded mozzarella cheese, and the cooked eggplant.
8. Pour the mixture into a greased 9x13 inch baking dish.
9. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and set.