Recipe

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• 5 cups water
• 1 lb eggplant, peeled and chopped
• 1 medium onion, chopped
• 2 eggs, beaten
• 2 1/2 tbsp chopped canned green chilies
• hot sauce , to taste
• 3/4 cup shredded extra-sharp cheddar cheese
• 3/4 cup shredded monterey jack cheese
• 1/3 cup cracker crumb
• 1 tbsp butter or 1 tbsp margarine, melted
• commercial picante sauce or salsa

• 1 Add water to a large pot; bring to a boil.
• 2 Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
• 3 In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
• 4 Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
• 5 Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
• 6 Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
• 7 Bake in a 375° oven for 45 minutes or until pick comes out clean.
• 8 Serve with picante or salsa.