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Eggplant-Corn Casserole

American.Food.Express's picture
Ingredients
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Eggplant 1 Large
  Whole kernel corn 1 Cup (16 tbs)
  Tomato soup 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Soft bread crumbs 1⁄2 Cup (8 tbs)
Directions

Saute onion in butter until tender.
Peel eggplant; dice.
Cook eggplant in boiling salted water until ten- der; drain well and mash.
Combine onion mixture, eggplant, corn, soup and seasonings in greased casse- role.
Cover with crumbs; dot with additional butter.
Bake at 400 degrees for 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6
Here is an exciting series of new and delicious eggplant recipes. This eggplant-corn casserole is a great choice whether for dinner tonight or for your party menu

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