Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.




Eggplant Casserole

Luby's Cafeteria Copycat Recipe

Serves 8-10

1 medium eggplant
1/2  (10 7/8-oz.) can cream of chicken soup
1 cup whole kernel corn
1 medium yellow onion, diced
1 large fresh tomato, diced
1 cup bacon,  cut into small pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese
1 (16-oz.) packet Mexican cornbread mix
shredded cheddar cheese, to garnish

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

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).

Dice eggplant, onion, and tomato into 1/4-1/2" pieces. 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. Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.

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