Eggplant (Aubergine) (And Corn) Casserole

Recipe by Trisha W
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 4
    tablespoons margarine or 4 tablespoons butter, melted
  • 1
    cup cheese, shredded
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DIRECTIONS

  • Peel the eggplant, then cook in boiling water for 10 minutes.
  • Drain and dice the cooked eggplant.
  • Mix together all the ingredients through the pepper.
  • Put into a greased casserole dish.
  • Cover with the cheese.
  • Bake at 350 degrees for an hour.
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