Luby's Baked Eggplant Casserole

• eggplant↗1 medium

  Peeled and diced

• cream of chicken soup or cream of celery soup0.5 (10 3/4 ounce) can
• whole kernel corn↗1 cup
• yellow onion↗1 medium

  diced

• fresh tomato↗1 large

  diced

• bacon↗1 cup

  small Pieces

• margarine↗1⁄4 cup
• salt↗1⁄2 teaspoon

  1/2

• black pepper↗1⁄2 teaspoon

  1/2

• garlic powder↗1⁄4 teaspoon

  1/4

• shredded American cheese4 ounces

  about 4 slices

• Mexican cornbread mix1 (16 ounce) packet
• shredded cheddar cheese↗

  to garnish

Step-by-step instructions

1. 1

   Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").

2. 2

   Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).

3. 3

   Dice eggplant, onion, and tomato into 1/4-1/2" pieces.

4. 4

   Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.

5. 5

   Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.

6. 6

   Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.

7. 7

   Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.