So good you will not ever make from “scratch” again. You can customize this by using any brand of spaghetti sauce or any flavor.

“Antique Recipe”
Mother used to make this often…it was the only “Mexican” food we ate back then, other than her homemade chili or tamales from the guy on the corner next to Sears & Roebuck!!
Mother called the “crust” part of this recipe “corn meal mush”…now-a-days it is called “polenta”! Sounds much fancier that way!!!

This was my mothers favorite dish to take to a covered dish affair. It is a great all in one meal, perfect for moms that have to serve dinner in shifts and freezes well. I like to serve with a loaf of buttered french bread.

Eggplant Casserole with tomatoes, onions, peppers and zucchini

Nutrition (1/8 of recipe): 102 calories, 36 calories from fat, 3.8g total fat, 0mg cholesterol, 1026.5mg sodium, 315.3mg potassium, 13.9g carbohydrates, 3.8g fiber, 3.7g sugar, 3.8g protein, and 1.6 points.

Note: Sodium figure is inflated because it includes all the salt in the bean-cooking water, all of which is not actually absorbed by the beans.

I made this in June 2011 — everyone loved it.
I didn’t put in the chicory and forgot the corn meal, and only 1/2 bunch of scallions.