Eggplant-Corn Casserole - cooking recipe

Ingredients

1/2 c. chopped onion
1 large eggplant
1/2 c. tomato soup
dash of pepper
2 tsp. butter
1 c. whole kernel corn
1 1/2 tsp. salt
1 c. soft bread crumbs

Preparation

Saute onion in butter.
Peel eggplant.
Dice. Cook eggplant in boiling water until tender. Drain and mash.
Combine onion, eggplant, corn, soup and seasoning in greased casserole. Cover with crumbs. Dot with butter.
Bake at 400\u00b0 for 20 to 25 minutes.