Eggplant, Corn, and Tomato Pie |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Delicious as a vegetarian meal in itself, or as a side dish. Ingredients:
1 large eggplant, peeled and cubed |
1 (14 1/2 ounce) can golden sweet corn, drained |
1 (14 1/2 ounce) can stewed sliced tomatoes, drained |
1 medium onion, chopped |
1/2 cup green bell pepper, chopped |
2 garlic cloves, minced |
3 tablespoons butter |
1 cup italian-style seasoned breadcrumbs |
1 cup cheddar cheese, shredded |
2 eggs |
2 teaspoons italian seasoning |
1 teaspoon crushed red pepper flakes |
salt |
Directions:
1. Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
2. Mix everything in a large bowl and pour into a buttered 8 x12 baking dish. Bake at 350 until browned and set, about 25 minutes.
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