Southern Cornbread Scalloped Eggplant |
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Prep Time: 0 Minutes Cook Time: 375 Minutes |
Ready In: 375 Minutes Servings: 8 |
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CORNBREAD is the key! Wonderful combination of cornbread, eggplant, tomatoes, onions, cheese, eggs, milk!! Could be a one dish meal. Oh, so good!! Ingredients:
1 large or 2 small eggplants |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups diced tomatoes, well drained |
1/2 cup chopped onion |
2 eggs, well beaten |
2 cups cornbread crumbs |
milk |
grated cheese |
1/4 cup chopped green pepper, optional |
note: few drops hot sauce can be added for lovers of hot |
Directions:
1. Peel eggplant, cube and cook in salted water (not the 1/2 t. salt)
2. Drain thoroughly, mash, season to taste with 1/2 t. salt, black pepper
3. Then add tomatoes, onion, eggs, cornbread crumbs to eggplant
4. Pour into greased 1-1/2 to 2 quart casserole.
5. Add enough milk to cover well
6. Top with grated cheese
7. Bake at 375 for 30 minutes
8. VERY TASTY AND VERY GOOD!!
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