Baked Eggplant With Tomatoes
|Whole kernel corn||1 Cup (16 tbs)|
|Tomatoes||4 , quartered|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Grated cheese||1 Tablespoon|
Pare eggplant; slice into '/2-inch slices.
Cook in boiling salted water 10 minutes (allow 1/2 teaspoon salt per quart of water); drain.
Butter casserole, arrange eggplant, corn, and tomatoes.
Cover with crumbs, sugar, salt, and pepper.
Bake 30 minutes in preheated 300°F oven.
Sprinkle with cheese; place in oven until cheese melts.