Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 MEXICAN EGGPLANT 1 lb eggplant 1/2 cup boiling water 1 onion, chopped 1/2 teaspoon salt 2 cups fresh tomatoes, chopped 1/2 cup onion, finely chopped 2 cloves fresh garlic, minced 1/3 cup green chilies, diced, I used Ortega canned ones 1/2 teaspoon fresh basil, minced 2 eggs, beaten 1 cup Monterey Jack cheese, grated Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese. Spray or brush a 1 1/2 quart casserole (which has a cover) with oil. Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F. Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 Sounds really good and easy! I will have to try it! Quote Link to comment Share on other sites More sharing options...
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