Eggplant (Aubergine) (And Corn) Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side. Ingredients:
1 large eggplant |
1 (15 ounce) can cream-style corn (2 cans if feeding more than 6) |
1 cup cracker crumb |
1 large onion, chopped |
1 (4 ounce) jar pimientos, chopped (2 if feeding more than 6) |
2 eggs |
4 tablespoons margarine or 4 tablespoons butter, melted |
salt |
pepper |
1 cup cheese, shredded |
Directions:
1. Peel the eggplant, then cook in boiling water for 10 minutes.
2. Drain and dice the cooked eggplant.
3. Mix together all the ingredients through the pepper.
4. Put into a greased casserole dish.
5. Cover with the cheese.
6. Bake at 350 degrees for an hour.
|
|