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Eggplant Delight

User Rating 5 Star Rating (1 Review)


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


  • 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


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

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great side dish!, Member donnajlw

This was so delicious and so different! (Most eggplant recipes are either main dishes or require frying.) It was easy too. I prepped the eggplant, onion and celery and put them on to boil. By the time the other ingredients were prepped and mixed, the boiling was done. I did not mash the vegetables as I thought I would like some texture. I did. I changed the bread crumbs to Italian seasoned breadcrumbs (decrease the salt to 1/2 teaspoon). In the future, I may use red bell pepper just for color. My incredibly picky mother in law ate every bite and my DH loved it too. A real keeper for summer eggplant season.

15 out of 19 people found this helpful.

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