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Recipes from the Pantry

Cheesy Eggplant Casserole

  4 hearty servings


1 quart (or 2 pints) canned eggplant chunks
2 eggs (beaten) (fresh or rehydrated)
2 large pieces leftover cornbread
       (about large muffin size)
1 cup grated cheese (fresh or rehydrated)
1/2 cup grated cheese (for top)


Reheat oven to 365o

1.  Drain the eggplant very well - reserving liquid.

2.  Place eggplant in mixing bowl and mash well - pour off any excess liquid, but moist is good.

3.  Add eggs and cornbread and mix very well.  Add the cheese and stir some more.
The consistency should be moist and gloppy but not runny.  It's ok to let it sit for a couple of minutes and check - you want the cornbread to absorb excess liquid and the cheese/egg to bind the mixture.  If mixture is too wet, add a little more crumbled cornbread.  We like our eggplant casserole fairly stiff - you may prefer a softer texture - just give it a try - it will work out fine.
If you don't need the reserve liquid, save for something else or discard.

4.  Pour into a well greased baking dish (butter or lard are best as the cheese sticks).
Top with the remaining grated cheese. 

5.  Bake for about 30 minutes or until cheese is toasted and bubbly.

Remove from oven and enjoy.

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