Eggplant Corn Casserole
Source of Recipe
Aunt Saunny
Yield: 12 to 14 servings
Ingredients:
4 medium size eggplants (peeled, diced into 1 inch chunks)
1 - 10 ounce can creamed style corn
1- 10 ounce can cream of mushroom soup
1/2 cup diced white onions
1/3 cup diced green bell peppers
1/3 cup diced celery
2 tablespoons diced red peppers or pimentos (drained)
1/3 cup bacon chips
1/4 cup chopped jalapenos
1 to 2 cups crumbled prepared corn bread
Shredded American cheese
Salt and pepper to taste
Procedure:
Step #1: Boil the cleaned and diced eggplant for 5 minutes to soften it. Drain well.
Step #2: Mix all the above ingredients together. Add 1 to 2 cups of crumbled prepared corn bread. It should have the consistency of a dressing. Mix well. Put into a baking dish and bake covered at 350 degrees for 25-30 minutes. Remove cover and sprinkle shredded American cheese on top and melt in oven.
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