Corn Casserole - cooking recipe

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

Preparation

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\u00b0 for 15 minutes or until tender.