Eggplant Dressing

1. 1

   Mix corn bread; bake at 425u00b0.

2. 2

   Stir-fry ground meat in a large Pammed skillet.

3. 3

   When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste.

4. 4

   Simmer together until vegetables are done. Combine with cooked corn bread.

5. 5

   Add enough water to moisten.

6. 6

   Bake at 375u00b0 in a 9 x 13-inch Pyrex dish until brown.

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