Mexican Eggplant Casserole

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#4096

serves/makes:

ready in:
30-60 minutes

ingredients

1 package Mexican corn bread mix
3/4 stick butter
1 large onion, chopped
1 bell pepper chopped
1 can Ro-Tel tomatoes & chiles
2 eggs, beaten
1 1/2 cup grated cheese
1 dash black pepper
1 large eggplant
butter

directions

Prepare corn bread according to package directions; bake, cool and crumble. Reserve 1 c. for topping.

Cook eggplant until tender. Drain and mash.

Saute 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 degrees F for about 25 minutes or until lightly browned.