This is one of Kenny’s favorite casseroles and he suggested I share with all of you. It’s really delicious… but maybe not so healthy. Enjoy!

2 cups eggplants, chopped

½ cup celery, chopped

½ cup bell pepper, chopped

½ cup onion, chopped

1 (10 3/4 ounce) can cream of mushroom soup

1 (4 ounce) jar pimientos

2 eggs

½  cup butter (melted)

1 cup Italian bread crumbs

½ cup fresh basil

salt and pepper

1 cup cheddar cheese, shredded


In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.

Add Italian bread crumbs and fresh basil, mixing everything together thoroughly.

Place in 9 x 13 casserole, coated with nonstick cooking spray.

Top with shredded cheese.

Cover with tinfoil and bake at 350 for one hour.

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