Email to C.Richardson      

Recipe Categories: kikire's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DessertBars DESSERTS Dips FISHandSEAFOOD MEATS PASTA POULTRY SANDWICHES SNACKS VEGETABLES VEGETARIAN

Mexican Eggplant Casserole




Source of Recipe


Online


List of Ingredients




1pkg Mexican corn bread mix
1 large onion, chopped
1 can Ro-Tel tomatoes & Chilies
1 ½ c. grated cheese
1 large eggplant
3/4 stick butter
1 bell pepper chopped
2 eggs, beaten
dash black pepper
butter


Recipe



Prepare corn bread according to package directions; bake, cool and crumble. Reserve 1 c. for topping. Cook eggplant until tender. Drain and mash. Sauté onion and bell pepper in butter. Mash tomatoes and add to crumbs. Add onions, pepper, eggs, black pepper, and most of cheese with eggplant. Mix well. Pour into greased casserole. Sprinkle with remaining crumbs and a little cheese. Dot with butter and bake at 350 for about 25 minutes or until lightly browned.
I use the chopped tomatoes and chilies.