Sunday, October 17, 2010

Spicy Redneck Eggplant Casserole

This is my spicy take on an old Southern recipe. There ain't nuthin' fancy about it (hence the name), just some good eats and an easy way to use eggplant from your garden (or from the grocery store).

1 medium eggplant, peeled & cubed
1 tsp salt
3 Tbs butter or margarine
1 egg (or equivalent egg substitute), beaten
1 medium onion, finely chopped
2 Tbs chopped green jalapeno (deseeded)
1 1/2 cups canned "Mexican style" tomatoes (seasoned with chilies & garlic/onion & spices)
1 cup unseasoned dry breadcrumbs or cracker crumbs (finely crumbled)
1/2 tsp black pepper
3/4 to 1 cup (to taste) shredded pepper-jack cheese

Preheat oven to 350F degrees. Place eggplant in a saucepan with just enough water to cover, add salt and cook on stovetop until tender. Thoroughly drain off all the water, then stir in the remaining ingredients except the cheese. Spoon this mixture into a greased 2-quart casserole dish, sprinkle top with cheese and bake at 350F degrees for half an hour or until cheese is melted and bubbly.

Zestfully yours,
Carolina Sauce Company

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