My Mom's Southern Eggplant (Aubergine) Casserole

Name: My Mom's Southern Eggplant (Aubergine) Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 small eggplant; 1/2 lb bulk sausage; 1 small yellow onion, chopped; 1 egg, beaten; 1/2 cup dry breadcrumbs; 1 1/2 tablespoons italian seasoning; fresh ground black pepper; 1/2 cup butter cracker crumb; 1 tablespoon butter

Submitted by Caroline Cooks

"This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc."

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photo by Caroline Cooks

Ready In:: 55mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 small eggplant
¹⁄₂ lb bulk sausage
1 small yellow onion, chopped
1 egg, beaten
¹⁄₂ cup dry breadcrumbs
1 ¹⁄₂ tablespoons italian seasoning
fresh ground black pepper
¹⁄₂ cup butter cracker crumb
1 tablespoon butter

directions

Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
Spoon into prepared casserole.
Combine butter and cracker crumbs. Spread over top of casserole.
Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
Variations:
Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
Mix in 1/2 cup Rotel Tomatoes, well drained.

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Reviews

Loved it! I used some hot bulk sasuage (drained) and left out the italina seasoning, sprikle with mozzarella, next time I would add a can of rotel diced tomates and use parmeasan cheese. A keeper for the picky eaters who claim not to like eggplant, but they will love this one!

Deb Petrill
I just KNEW this was going to be tasty just by looking at the recipe, so I knew I had to make it. I first went to the butcher to get some high quality pork sausage. I did add a touch of garlic and about 1/2c. sliced baby portabellos that need using to the sauteeing sausage mix. The only bread crumbs I had were three cheese so I used those. For the italian seasoning I used only 1 tablespoon as I used recipe #38293 and that is quite potent (but delicious). I decided to try both variations. I had about 1/2 c. of leftover tomato soup so I used that instead of the rotel, and I had a pizza blend (cheddar and mozzarella) that went UNDER the cracker (CLUB crackers) crumbs and butter. I cooked this for 30 minutes until golden brown. The aroma wafting from my oven was mouthwatering. I think I must have been a southern girl in a different life, as this was right up my alley. A zesty eggplant dressing of sorts. I will make this many more times. Thank you for sharing your Moms recipe...it's a keeper.

Michelle S.
Just wasn't very good or what I expected. Threw it away. Sorry....

SBCooks

RECIPE SUBMITTED BY

Caroline Cooks

United States

I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. My philosphy is-- LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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