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Categories:Viewed: 11 - Published at: 8 years ago
Ingredients
- 2 cans cream-style corn
- 1/2 tsp. salt
- 1 small pkg. corn muffin mix (Jiffy)
- 2 Tbsp. milk
- 1 egg, beaten
- 1/2 c. chopped onion
- 1/4 c. butter
- 1/2 pt. sour cream
- grated Cheddar cheese
Method
- Peel and slice eggplant 1/2 inch thick.
- Mix fine bread crumbs and grated Parmesan cheese in equal portions.
- With spatula, apply mayonnaise to each slice.
- Dip in cheese and crumb mixture.
- Place on slightly oiled cookie sheet.
- Bake at 325° for 15 minutes or until tender.