Copyright © 2014 The FOURnet Information Network. All rights reserved.

FRANKE'S EGGPLANT CASSEROLE 
2 c. eggplant (cooked and drained)
1 med. onion (chopped)
1 #2 can tomatoes (drained)
1 1/2 c. grated American cheese
4 eggs
1 c. cornbread crumbs

Saute onion in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until mixture looks like scrambled eggs. Stir in cheese and 3/4 cup cornbread crumbs. Pour into casserole dish and top with remaining crumbs. Dot with butter.

Bake 350°F for 20 to 25 minutes.

Share: Add review or comment

 Rating: 5 / 5 - Reviews: 7
Jul 6, 4:59 AM
Cynthia Mason (Mexico) says:
Aug 10, 1:47 PM
Etta DuMond (Texas) says:
May 11, 2:06 PM
Becky (Texas) says:
Dec 15, 2:29 PM
Jane DuMond (Indiana) says:
Jan 20, 11:27 PM
James (California) says:
Apr 17, 2:40 PM
Christen (Arkansas) says:
Nov 7, 2:39 PM
Marsha (Texas) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood