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Mexican Eggplant 

1 medium eggplant, peeled, cubed, parboiled, and drained
2 -3 bread slices, soaked in milk and squeezed dry
1 cup of sliced black olives
1 cup of tomato sauce
1 1/2 teaspoons of chili powder
1/4 teaspoon of salt
2 cups of corn kernels
2 eggs, beaten
2 cups of grated cheddar cheese

Mix together, reserving half of the cheese. Pour into a greased casserole. Top with the remaining cheese. Bake at 350ºF. for 35 to 45 minutes, until puffy. Serves 4
 

 

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