Creamed Corn Casserole - cooking recipe

Ingredients

1 (15 oz.) can cream-style corn
1 c. skim milk
1 egg, beaten
1 c. cracker crumbs, divided (3/4 c. and 1/4 c.)
1 (2 oz.) jar chopped pimento
1/4 c. chopped onion
1/4 tsp. pepper
1 Tbsp. margarine, melted
vegetable cooking spray

Preparation

Slice squash or peeled eggplant in about 1/2-inch slices. Sprinkle with salt and pepper.
Dredge both sides in self-rising flour.
Drop in hot oil or bacon drippings in large frying pan. Cook both sides until brown.
Drain on paper towels.