Baked Eggplant With Sweet Corn Recipes

BAKED EGGPLANT WITH SWEET CORN

Steps:

• Cut eggplants in half lengthways, slash the flesh and sprinkle with the salt.
• Place, cut side down, on a plate and let sit for 1 hour.
• Rinse and drain, then remove and chop the flesh, reserving the skins.
• Preheat oven to 375°F
• Heat the butter in a pan, add the onion and fry until soft.
• Add the eggplant flesh, garlic, 2 Tbs. stock, tomatoes, chives, sweet corn, salt and pepper to taste; cook until soft.
• Stuff into the eggplant cases.
• Place eggplants in a shallow ovenproof dish.
• Mix the breadcrumbs and cheese and sprinkle over the eggplants.
• Add remaining stock to the dish, then cover with foil.
• Bake at 375°F for 30 minutes.
• Serve immediately.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
• Cook peeled, diced eggplant in boiling water until fork tender; drain well.
• In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
• Pour into prepared baking dish.
• Bake in preheated oven for 30 minutes or until golden brown.