Eggplant Casserole

  • 2 medium eggplants, sliced
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup onion, diced
  • 2 eggs
  • 2 cups drained tomatoes
  • 2 cups cornbread crumbs
  • 2 tbsp. melted butter
  • Milk to barely cover
  • Grated cheddar cheese
  1. Preheat oven to 375°.
  2. Cook eggplants in salted water until soft. Drain and mash.
  3. Add onion, salt, pepper, eggs, butter, tomatoes & cornbread.
  4. Place in greased casserole dish. Cover with a thin layer of milk.
  5. Cover with grated cheddar cheese.
  6. Bake for 25 minutes.

 

 

 

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