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Kathy's Eggplant Casserole
Contributed by: Kathy
2 eggplants - Peel and cut into cubes
1 Cup Celery Chopped
1/2 onion chopped
1/2 cup green pepper chopped (optional)
1/2 cube butter
1 can tomato sauce
1 cup sharp cheddar cheese grated
1 - 2 cups crushed corn chips
- In large skillet cook eggplant and other vegetables in butter until tender.
- Add tomato sauce, Cheese and one cup corn chips. Can be served from the skillet or you can bake in casserole.
- To bake in casserolePour into casserole dish and sprinkle with 1/2 to 1 cup crushed Cornchips
- bake at 350 degrees 20 to 25 min.
Questions about this recipe?
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