Eggplant Casserole

[Guest guest]

Sounds great!!!!

Judy

-

Susan

Sunday, October 26, 2008 11:11 PM

Eggplant Casserole

 

 

Hi everyone,

I had this tonight at a friends house and had to get the recipe. I

don't GENERALLY care for eggplant, but this, this is a keeper! Hope

you enjoy it as much as I did!

Susan

..............

EGGPLANT CASSEROLE

 

Ingredients:

1 Package(paper pouch) Martha White Cornbread mix (Mixed and baked as

directed)

1 Small Eggplant

1 large onion Diced small

¾ stick butter or margarine

1 Can Rotl Tomatoes with chilies (Undrained)

2 Eggs beaten

1 ½ cup Grated Cheese

1 Green Bell Pepper Diced small

 

Directions:

After baking Cornbread, cool and crumble. Set aside one cup for

topping.

Peal and cut the eggplant into small pieces.

Boil the eggplant in a small amount of water until tender. Drain and

mash eggplant.

Melt butter in large sauce pan,. Sauté the onion and peppers in the

butter.

Mash tomatoes and add them with juice to pan. Mix well. Add Eggplant,

eggs, and cornbread. Mix well.

Pour into a casserole approx 9 x 9 x 2.

Mix remaining cornbread and cheese.

Sprinkle over mixture in casserole.

Bake at 350 for about 45 minutes or until hot all the way through and

cheese is melted.

 

 

 

 

 

 

[Guest guest]

This sounds excellent, thanks, Leanne!

 

Audrey S.

 

 

 

[Guest guest]

Eggplant Casserole

 

1 medium eggplant

3/4 cup mayonnaise

3/4 cup italian seasoned bread crumbs

1/2 cup parmesan cheese -- grated

1 ounce tomato paste

 

|Peel eggplant and slice into 1/4 " slices. Spread with mayonnaise. Pour

bread crumbs on waxed paper, coat each slice will. Place on cookie sheet

and bake at 400 degrees for 15 minutes.

Remove and place slices in overlapping in a shallow baking dish. Pour

tomato paste over and sprinkle with cheese.

Bake at 350 degrees for 15 minutes

 

 

SOURCE Laura @

recipesandtipsgalore/