Old-fashioned Eggplant en Casserole

During these last days of summer I’m enjoying all the wonderful fresh vegetables, so when I saw a recipe for Eggplant en Casserole in a hundred-year-old magazine, I was intrigued and had to give it a try. The recipe had an old-fashioned goodness, with a taste and texture that was a little different from more modern eggplant casseroles.

The recipe is made with mashed eggplant that blended nicely with the other ingredients. In addition to the eggplant, the recipe called for corn and onion – as well as a little tomato soup, and it was topped with a crispy bread crumb topping.

Source: Good Housekeeping (August, 1917)

Eggplant en Casserole

  • Servings: 6-8
  • Difficulty: moderate
  • Print

2 small classic eggplants (approximately 4 cups mashed)

2 tablespoons shortening

2 medium onions, chopped

1 cup corn cut from the cob (approximately 1 cup)

1/2 cup tomato soup (I used canned tomato soup.)

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 cup bread crumbs

1/2 tablespoon butter

Preheat oven to 375Ā° F. Peel eggplants and cut into slices. Put into a steamer basket, and steam until tender (about 15 minutes). Remove from heat and mash.

In the meantime, melt the shortening in a skillet using medium low heat; add chopped onion and saute until tender. Stir in the mashed eggplant, corn, tomato soup, salt and pepper. Put into a casserole, cover with bread crumbs and dot with butter. Put in over and bake until hot and bubbly (about 1/2 hour).

32 thoughts on “Old-fashioned Eggplant en Casserole

  1. We used mashed eggplant as a guacamole substitute in Liberia. It makes a great dip, especially when seasoned like hummus. I suspect it’s great in this casserole, too. The recipe’s gone into my autumn-dishes file.

  2. Although eggplant is not high on my list, your recipe sounds interesting. I admit, I’m wondering why the vegetable didn’t get squashed in the last 100 years. Surely it had plenty of chances.

    1. šŸ™‚ For whatever reason, my general sense is that eggplant has become more popular in the U.S. in recent years. This is one of the few hundred-year-old eggplant recipes that I’ve seen.

  3. Oh lovely .. an another way to do eggplant! I usually just fry it, then make a spaghetti ( without the hamburger) lay the fried eggplant on top of the spaghetti then add cheese ,bake until cheese is melted.

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