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.
Eggplant en Casserole
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).
Thanks for this. Love eggplant. Cooked one tonight.
Eggplant is a nice, versatile vegetable.
What an interesting combination of ingredients. I’d never think to mix eggplant with tomato soup, but it does sound delicious.
The tomato soup adds just a hint of tomatoes and the spices in the soup.
I was thinking the same thing! But a lot of eggplant recipes call for tomatoes, so why not?
I like eggplant, but have never seen it mashed. Sounds like it’s tasty, though, will have to try it.
This was also the first that I’d ever seen a recipe that called for mashing eggplant – but it worked well.
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.
That sounds delicious!
Eggplant like guac, like a baba ghanoush sort of thing or something else?
I’m intrigued by the idea of using eggplant as a guacamole substitute. It sounds like a tasty alternative.
I love eggplant. I am always looking for new ways to eat it and new excuses to buy/plant it.
There are so many interesting ways to prepare eggplant.
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.
š 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.
Well, they are beautiful, and that goes a long way with gardeners. As for eating them, I’m with Anne – not my favorite. But, this looks interesting!
I agree- they are a beautiful and impressive vegetable.
I love eggplant and I’m adding this recipe! I was wanting ew ways to cook them! Hugz Lisa and Lucy Girl
Glad to help. Eggplant is a nice vegetable that can be served so many different ways.
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.
mmm. . . the way you prepare eggplant sounds delicious.
That’s an interesting eggplant recipe. I haven’t had eggplant for quite a while because it is quite expensive here.
Eggplants are in season here now, and are quite inexpensive at farmer’s markets. When I made this recipe, I only paid $1 US for each eggplant.
That’s a bargain.
Looks wonderful.
It’s a nice old-fashioned way to using eggplant.
Love old fashioned. šš
This looks delicious and so unique–I’m another one who’s never thought to mash eggplant or mix it with these particular ingredients!
This recipe was a first for me, too. This is the first time I’ve ever seen a recipe that called for mashing eggplant.
Sounds like a good filling meal to enjoy.
It could be served as satisfying meatless entree or side dish.