Eggplant (Aubergine) (And Corn) Casserole

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.

• Ready In: 1 hr 20 mins
• Serves: 4-6

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.