Eggplant, Corn, and Tomato Pie | Recipe Finder

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12servings
45minutes
163calories

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Eggplant, Corn, and Tomato Pie

Source: www.food.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Cellulose
Vitamins	A, B₂, B₃, B₉, B₁₂, H, C, D, E, P
Minerals	Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 large eggplant , peeled and cubed
411.06 g can golden sweet corn, drained
411.06 g can stewed sliced tomatoes , drained
1 medium onion , chopped
118 1/59 ml green bell pepper , chopped
2 garlic cloves , minced
44 1/37 ml butter
236 1/29 ml italian-style seasoned breadcrumbs
236 1/29 ml cheddar cheese , shredded
2 eggs
9.85 ml italian seasoning
4.92 ml crushed red pepper flakes
salt

Instructions Jump to Ingredients ↑

Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.

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