Eggplant (aubergine) (and Corn) Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 peel the eggplant, then cook in boiling water for 10 minutes.
• 2 drain and dice the cooked eggplant.
• 3 mix together all the ingredients through the pepper.
• 4 put into a greased casserole dish.
• 5 cover with the cheese.
• 6 bake at 350 degrees for an hour.