Ingredients

How to make it

  • Peel eggplant, cube and cook in salted water (not the 1/2 t. salt)
  • Drain thoroughly, mash, season to taste with 1/2 t. salt, black pepper
  • Then add tomatoes, onion, eggs, cornbread crumbs to eggplant
  • Pour into greased 1-1/2 to 2 quart casserole.
  • Add enough milk to cover well
  • Top with grated cheese
  • Bake at 375 for 30 minutes
  • VERY TASTY AND VERY GOOD!!

Reviews & Comments 10

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  • rosescooking 4 years ago
    After doing more looking, I found the print option. Sorry
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  • rosescooking 4 years ago
    There should be a way to print a one page recipe without all the comments.
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  • recipediva 6 years ago
    LOVEEEEEEEEEEEEeeeeee eggplant!
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  • inmaculada 6 years ago
    Thanks for your posts on my recipes, and as you think I am absolutely convinced I will love this one. Gona bake as soon as I can. Sure I will like more than this one!!
    Best regards.
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    " It was excellent "
    mystic_river1 ate it and said...
    TY TY sooo good!
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  • cherihannah 7 years ago
    I too love eggplant & corn bread Looks so good!!!!
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  • oldgringo 7 years ago
    Your reecipe has got my interest! I enjoy both eggplant and cornbread and I have a few eggplant recipes, but yours is a new variation. Thanks.
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  • msolerebel 7 years ago
    I have a recipe similar to this one and I add hamburger meat. It makes a meal in itself.
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  • rosemaryblue 7 years ago
    I make cornbread from scratch, so I use the crumbled cornbread from my baked cornbread. I'm sure that you could use a mix, bake it, then crumble. Surely hope you like this recipe. It is so very good! Thanks for your comment!
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  • maryelizlawson 7 years ago
    The cornbread crumbs...is that cooked cornbread crushed or cornbread mix?
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