Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
2 or 3 onions, sliced
3 sliced fresh tomatoes
1 pt. frozen or fresh corn, cooked
corn meal
flour

Preparation

Peel eggplant and slice like French fried potatoes (let bleed). Roll eggplant in mixture of corn meal and flour.
Pan-fry eggplant lightly.
Drain on paper towel.
Layer eggplant, onions and tomatoes in a baking dish.
Season to taste.
Cook 30 to 45 minutes at 350\u00b0.
Top with cooked, seasoned corn.
Yields 6 servings.