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Mary Margaret's Eggplant Casserole

"Over-the-hill eggplant betrays its age precisely in the same manner as
over-the-hill debutantes: slack skin and slightly puckered posteriors."
~ Dione Lucas

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Eggplant
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Mary Margaret's Eggplant Casserole

1 medium eggplant, peeled and cubed
1 egg, beaten
3 tablespoons butter
1 cup dry bread crumbs
2 tablespoons chopped bell pepper
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups canned tomatoes
1 cup cream-style corn
1/2 cup grated Cheddar cheese
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Place eggplant in saucepan with water to cover. Add 1 teaspoon salt.
Cover and cook 8 minutes or until tender. Add all remaining ingredients.
Put in greased baking dish. Bake 30 minutes at 350 degrees F. Serves 4.

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