Eggplant Casserole

6 ingredients
8 steps

Ingredients

  • 1 medium eggplant
  • 2 or 3 onions, sliced
  • 3 sliced fresh tomatoes
  • 1 pt. frozen or fresh corn, cooked
  • corn meal
  • flour

Directions

  1. 1
    Peel eggplant and slice like French fried potatoes (let bleed). Roll eggplant in mixture of corn meal and flour.
  2. 2
    Pan-fry eggplant lightly.
  3. 3
    Drain on paper towel.
  4. 4
    Layer eggplant, onions and tomatoes in a baking dish.
  5. 5
    Season to taste.
  6. 6
    Cook 30 to 45 minutes at 350°.
  7. 7
    Top with cooked, seasoned corn.
  8. 8
    Yields 6 servings.

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