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"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Eggplant Recipe

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This recipe for Mexican Eggplant is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large 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
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Directions:
Directions:
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 375º for 30 minutes. Remove cover and reduce heat to 350º.

Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly
Number Of Servings:
Number Of Servings:
4

 

 

 

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