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Cajun and Creole   -   Eggplant, Corn And Cheese Casserole   adapted from Prudhomme Family Cookbook

  • 1 Large Eggplant -- finely chopped
  • 2 Cups Water
  • 1 Stick Unsalted Butter
  • 1 Large Onion -- finely chopped
  • 1 1/2 Cups Corn -- frozen or fresh
  • 2 Large Eggs -- beaten
  • 1 Medium Bell Pepper -- finely chopped
  • 1 Teaspoon Garlic -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Cayenne
  • 2 Cups Cheddar Cheese -- grated
  • 1 1/4 Cups Unsalted Crackers -- finely ground
Directions place eggplant and water in a saucepan, cover and bring to a boil. reduce heat and simmer for about 30 minutes or until eggplant is tender. drain in colander and reserve 1 cup cooking liquid. heat butter in dutch oven and saute onions and corn until onions are well browned about 10 minutes. remove from heat add eggplant, reserved water, half the cheese, half the crackers and remaining ingredients. mix well. pour into 8x8 inch baking dish. pat mixture down evenly and top with remaining cheese, sprinkle with crackers. bake at 350 degrees for 40 minutes until crackers are lightly browned. remove, let stand 10 minutes before serving.
Serves 4
Time to Make 0:00

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