Eggplant Delight

Prep Time:  40 – 60 min
Cook Time:  35 min
Ready In:  60 – 95 min
Servings:  4 – 6 people


1 medium eggplant
1 ½ cups water
1/3 cup chopped onion
½ cup chopped celery
1 can cream of mushroom soup
1/3 to ½ cup milk
½ cup chopped bell pepper
½ cup shredded Cheddar cheese
½ cup fine bread crumbs
1 teaspoon salt
3 slices bacon, partially cooked
Note: You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.


1.  Peel and cube eggplant.

2.  Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender.

3.  Drain and mash.

4.  Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt.

5.  Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.


– recipe provided by D. Rattray

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