Eggplant Delight Casserole

Eggplant Varieties
Variety of Eggplants. Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
355 Calories
28g Fat
18g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 355
% Daily Value*
Total Fat 28g 36%
Saturated Fat 17g 83%
Cholesterol 84mg 28%
Sodium 280mg 12%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 13%
Protein 10g
Calcium 252mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup. If you don't want to use bacon, top the casserole with about 1/2 cup of shredded cheese just before it's done.

This is a good dish for a potluck dinner or holiday meal. 


  • 1 medium eggplant
  • 1 1/2 cups water
  • 1/3 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/3 cup milk
  • 1/2 cup chopped bell pepper
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/2 cup fine dry breadcrumbs
  • 1 teaspoon salt
  • 3 strips bacon, partially cooked

Steps to Make It

  1. Peel and cube eggplant. Place the cubes in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash.

  2. Combine soup and milk in a bowl and then stir into the mashed eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole.

  3. Top with partially cooked bacon and bake uncovered at 350 F for about 35 minutes.