Mimi's Eggplant Casserole - PCOS-Friendly Recipe

Name: Mimi's Eggplant Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: PCOS-Friendly
Ingredients: 1 large eggplant, peeled, cubed and boiled until soft; 1/2 cup butter; 2 eggs, beaten; 1 1/2 cups shredded reduced-fat Cheddar cheese; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/4 teaspoon dried sage; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; salt and pepper to taste; 2 cups crumbled cornbread

Servings: 8

Dinner

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Janis Kimling Eggplant deluxe! Put a little kick in your next eggplant feast.

Ingredients

1 large eggplant, peeled, cubed and boiled until soft
1/2 cup butter
2 eggs, beaten
1 1/2 cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Mash the eggplant in water; drain off excess water.
Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.

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Nutrition per Serving

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