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Stir to distribute evenly. Add 1 cup (227 g) low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.
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When the cornbread is cool, preheat the oven to 350 degrees Fahrenheit and grease 3 (9-x13-inch) deep baking dishes with butter. In a large bowl, crumble the cornbread, white bread, and saltine crackers. Mix well, then set aside. Melt the butter in a large skillet over medium heat.
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Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash. Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a greased 1-1/2 qt. casserole and top with remaining cheese.
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Combine the cooked eggplant, bread crumbs and sauteed vegetables. Add the eggs, pimiento, and seasonings; mix thoroughly. Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes. Remove cover, top with grated cheese and return to oven last 5 minutes of.
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Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well. In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside. Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes.
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Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary. Step 4. Transfer the cornbread mixture to your prepared dish and spread evenly.
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Add the onions and celery and cook, stirring often, until they soften and the eggplant is just tender, about 5 minutes. Transfer to a large bowl and cool completely. Stir the garlic, and then the corn bread, into the eggplant. Stir in 1 cup of the chicken stock and let stand for 20 minutes. Season the fillets with the remaining 1 teaspoon salt.
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Sprinkle breadcrumbs into baking dish. Pour eggplant dressing into dish and sprinkle with more breadcrumbs. Step 7. Bake in a 350 degree oven until brown. Step 8. Make an 8x8 cornbread for cornbread dressing, If making cornbread dressing use a little less bread crumbs. Combine and heat through and through. Step 9. For stuffed bell pepper.
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Stand each half, flat end down, on a cutting board and cut the kernels from the cob. Alternatively, remove the kernels using a kernel cutter. In a large bowl, combine the eggplant, corn kernels, the remaining 4 Tbs. basil and the bread cubes. Pour in the tomato vinaigrette and stir well. Transfer to a platter or serving bowl and serve immediately.
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Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently. Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink. Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley. Gradually stir in the eggs and approximately 1 cup broth, until.
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Continue to sauté for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in enough of the chicken stock to make a moist but not overly wet dressing. Rub the remaining tablespoon of oil on both sides of each fillet and season lightly with salt and cayenne.
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Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8×8 inch) with nonstick cooking spray. Cook peeled, diced eggplant in boiling water until fork tender; drain well. In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper. Pour into prepared baking dish.
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A versatile eggplant dish to make with either rice or cornbread. Ingredients. 3 large eggplants, peeled & cubed 1 1/2 lbs ground beef meat 1/4 cup parsley Salt & pepper to taste 1 large onion, chopped 1 bell pepper, chopped 1/4 cup onion tops 3 cups cooked rice; Directions
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When ready to serve, remove the dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for the cornbread dressing to get to room temperature.) Preheat oven to 350°F. Cover cooked dressing with foil and reheat in oven; bake uncooked dressing uncovered.
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Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure.
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For Thanksgiving, Rice Dressing or Cornbread dressing is always on the table. We love dressing. Substitute your dressing with this easy Eggplant Dressing. The dressing is flavorful and delicious.A great way to incorporate vegetables in a dish and your kids won't even notice. My kids didn't know at all.Eggplant is a great source of vitamins and minerals.