"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Eggplant Recipe

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This recipe for Mexican Eggplant, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon
Added: Saturday, January 27, 2007


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

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 375 for 30 minutes. Remove cover and reduce heat to 350.

Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly

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