Eggplant casserole
Eggplant casserole
Ingredients/Components
- eggplant, cooked and drained - 2 c
- medium onion, chopped fine - 1 item
- 2 can tomatoes 16 oz
- grated cheese
- eggs - 4 item
- buttered bread crumbs cornbread - 1 c
How to make eggplant casserole:
Saute onion in bacon drippings or butter. Add eggplant and tomatoes mashed with fork or masher. Add eggs. Stir until it looks like scrambled eggs. Stir in cheese. Add 3/4 cups crumbs and pour into baking dish and top with remaining crumbs. Bake at 350° for 20 minutes.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, pkg, grated cheese, frozen hash brown potatoes, thawed, cans green beans, frozen mixed vegetables, frozen chopped spinach, can veg-all, drained, can tiny english peas, frozen patty shells
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