Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant; 1 onion, chopped and sauteed in butter; 1/2 c. chopped celery; 1 small can Pet milk; 1 small jar pimentos; 1 egg, beaten; 1 can cream of mushroom soup; 2 c. cooked cornbread; grated cheese; 1 tsp. (or more) sage

10 ingredients

5 steps

Ingredients

1 eggplant
1 onion, chopped and sauteed in butter
1/2 c. chopped celery
1 small can Pet milk
1 small jar pimentos
1 egg, beaten
1 can cream of mushroom soup
2 c. cooked cornbread
grated cheese
1 tsp. (or more) sage

Directions

1

Cook eggplant until tender, best peeled and chopped for this. Drain almost all the liquid and let it cool a little while.
2

Saute the onion in butter and add the celery, pimentos and soup. Crumble cornbread in bowl and add egg and milk.
3

Add eggplant, onion and etc. from skillet and mix well.
4

Pour into greased casserole dish and bake for 45 minutes in 400° oven.
5

Sprinkle top with cheese and let it melt in the heat of the dish.