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You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.

See Also

Eggplant With Sweet Onions and Tomatoes

Eggplant Souffle

Easy Eggplant Casserole

Ingredients

• 1 medium eggplant
• 1 1/2 cups water
• 1/3 cup chopped onion
• 1/2 cup chopped celery
• 1 can cream of mushroom soup
• 1/3 to 1/2 cup milk
• 1/2 cup chopped bell pepper
• 1/2 cup shredded Cheddar cheese
• 1/2 cup fine bread crumbs
• 1 teaspoon salt
• 3 slices bacon, partially cooked

Preparation

Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.
Serves 4 to 6.

More Eggplant Recipes
Eggplant Lasagna
Eggplant Casserole With Cheddar Topping
Cheesy Eggplant Casserole
Eggplant and Oyster Casserole
Scalloped Eggplant With Cheese