Ingredients:
1 large eggplants
1 (15 ounce) cans cream-style corn ( 2 cans if feeding more than 6)
1 cup cracker crumbs
1 large onions, chopped
1 (4 ounce) jars pimientos, chopped ( 2 if feeding more than 6)
2 eggs
4 tablespoons margarine or 4 tablespoons butter, melted
salt
pepper
1 cup cheese, shredded
Directions:
Peel the eggplant, then cook in boiling water for 10 minutes.
Drain and dice the cooked eggplant.
Mix together all the ingredients through the pepper.
Put into a greased casserole dish.
Cover with the cheese.
Bake at 350 degrees for an hour.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.