Eggplant Casserole

Creator: 

RitaMurray

B’s Notes:

I used to add 1 lb. browned hamburger to this. I always called it Rita’s casserole- NEVER eggplant casserole- and you all liked it. Rita never admitted that it was eggplant either until I asked her for the recipe after I was married!

In Advance: 

Preheat oven to 350º

Ingredients:

  • 1 large glossy eggplant, peeled and diced
  • 1 large onion, diced
  • 2 green peppers, diced
  • 3 cloves garlic, chopped
  • 3 stalks celery, sliced 1/2 inch thick
  • 3/4 cup olive oil
  • 1 small can tomato paste
  • 1 15 oz. can tomatoes
  • Pepperidge farm stuffing ( about 2 cups)
  • 1 tsp oregano
  • 1 tsp sugar
  • S & P
  • Parmesean cheese

Recipe:

  1. Saute veggies in olive oil until soft. Place in large bowl
  2. Add tomato paste, tomatoes, herbs, sugar and S&P
  3. Mix in enough stuffing mix to make the mixture firmer than soup.
  4. Place in casserole, sprinkle with parmesean cheese
  5. Bake for one hour