Eggplant-Corn Casserole Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Butter | 2 Tablespoon | |
| 11ge. eggplant | ||
| Whole kernel corn | 1 Cup (16 tbs) | |
| Tomato soup | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
Directions
Saute onion in butter until tender.
Peel eggplant; dice.
Cook eggplant in boiling salted water until ten- der; drain well and mash.
Combine onion mixture, eggplant, corn, soup and seasonings in greased casse- role.
Cover with crumbs; dot with additional butter.
Bake at 400 degrees for 20 to 25 minutes.
Peel eggplant; dice.
Cook eggplant in boiling salted water until ten- der; drain well and mash.
Combine onion mixture, eggplant, corn, soup and seasonings in greased casse- role.
Cover with crumbs; dot with additional butter.
Bake at 400 degrees for 20 to 25 minutes.
Editors Review
Here is an exciting series of new and delicious eggplant recipes. This eggplant-corn casserole is a great choice whether for dinner tonight or for your party menuChef
