Mimi'S Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled, cubed and boiled until soft
1/2 cup butter
2 eggs, beaten
1 1/2 cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Mash the eggplant in water; drain off excess water.
Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.