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Mexican Eggplant Casserole

Source of Recipe

Aunt Saunny


List of Ingredients

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