Eggplant Casserole

(3 votes)

1 medium eggplant, peeled and cubed
1 egg, beaten
3 tablespoons butter
1 cup dry bread crumbs
2 tablespoons chopped bell pepper
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups canned tomatoes
1 cup cream-style corn
1/2 cup grated cheese
1 teaspoon Worcestershire sauce
salt and pepper to taste

Place eggplant in saucepan with water to cover. Add 1 teaspoon salt. Cover and cook 8 minutes or until tender. Add all remaining ingredients. Put in greased baking dish. Bake 30 minutes at 350F.

Serves 4.



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