Eggplant Casserole

8 ingredients
7 steps

Ingredients

  • 4 lb. eggplant
  • 1 large onion, chopped
  • 4 Tbsp. butter
  • 1 1/2 c. crumbled cornbread
  • 1 small can pimentos, drained
  • 3 eggs, beaten
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Peel and chop eggplant.
  3. 3
    Cook in just enough boiling water to cover; until soft.
  4. 4
    Drain and mash smooth. Saute onion in butter and add to eggplant.
  5. 5
    Add remaining ingredients and mix well.
  6. 6
    Pour into buttered casserole dish and cover with grated cheese.
  7. 7
    Bake until firm.

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