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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This isn't authentic by any means but it is a nice no-meat casserole that is good for a family dinner. Ingredients:
5 cups water |
1 lb eggplant, peeled and chopped |
1 medium onion, chopped |
2 eggs, beaten |
2 1/2 tablespoons 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 tablespoon butter or 1 tablespoon margarine, melted |
commercial picante sauce or salsa |
Directions:
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.
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