Grannys Eggplant Casserole

  • 1 med. Eggplant
  • 2 eggs, beaten
  • 1/2 stick butter
  • 1 c. cracker crumbs (24 saltines)
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 can cream- style corn
  • 1 can whole tomatoes, cut into pieces
  • 1 c. grated cheddar cheese
  • Salt and pepper
  • 1/2 c. grated sharp cheddar cheese

Pare eggplant and cut into 1-in. cubes. Cook in boiling water for 10 minutes; drain.
Add next 8 ingredients and mix well.
Add salt and pepper to taste.
Pour into greased baking dish and sprinkle with sharp cheddar cheese.
Bake at 350o degrees for 1 hour.

My Grandmother always brought a new dish to Thanksgiving every year, but wouldn’t tell us what the ingredients were until we all tasted it first! We loved this casserole, and requested that she bring it every Thanksgiving, despite the fact that we didn’t like eggplant in anything else.


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