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Categories:Viewed: 34 - Published at: 5 months ago
Ingredients
- 1 large eggplant
- 1 (15 ounce) can cream-style corn (2 cans if feeding more than 6)
- 1 cup cracker crumb
- 1 large onion, chopped
- 1 (4 ounce) jar pimientos, chopped (2 if feeding more than 6)
- 2 eggs
- 4 tablespoons margarine or 4 tablespoons butter, melted
- salt
- pepper
- 1 cup cheese, shredded
Method
- Peel the eggplant, then cook in boiling water for 10 minutes.
- Drain and dice the cooked eggplant.
- Mix together all the ingredients through the pepper.
- Put into a greased casserole dish.
- Cover with the cheese.
- Bake at 350 degrees for an hour.
