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    Mexican Eggplant Casserole

    Source of Recipe


    List of Ingredients

    1pkg Mexican corn bread mix
    1 large onion, chopped
    1 can Ro-Tel tomatoes & Chilies
    1 ˝ c. grated cheese
    1 large eggplant
    3/4 stick butter
    1 bell pepper chopped
    2 eggs, beaten
    dash black pepper


    Prepare corn bread according to package directions; bake, cool and crumble. Reserve 1 c. for topping. Cook eggplant until tender. Drain and mash. Sauté onion and bell pepper in butter. Mash tomatoes and add to crumbs. Add onions, pepper, eggs, black pepper, and most of cheese with eggplant. Mix well. Pour into greased casserole. Sprinkle with remaining crumbs and a little cheese. Dot with butter and bake at 350 for about 25 minutes or until lightly browned.
    I use the chopped tomatoes and chilies.




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