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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the only way I can get my husband to eat eggplant! Great for buffet suppers. Betty Crocker's Best Of Baking. Ingredients:
1 small eggplant (1 pound), peeled and cut into 1/2-inch cubes |
1 1/2 cups coarsley crushed corn chips (3 ounces) |
1 cup shredded cheddar cheese (4 ounces) (can use reduced fat) |
1 can (15 ounces) chunky mexican-style tomato sauce |
Directions:
1. Heat oven to 350 degrees.
2. Grease square baking dish, 8X8X2-inches.
3. Heat 1/2-inch water to boiling in a 2-quart saucepan.
4. Add eggplant. Cover and heat to boiling; reduce heat to medium-high.
5. Cook 5 minutes; drain.
6. Mix corn chips and cheese.
7. Spread half of the eggplant in baking dish; spoon half of the tomato sauce over the eggplant.
8. Sprinkle with half of the corn chip mixture.
9. Repeat with remaining eggplant, tomato sauce and corn chip mixture.
10. Bake uncovered about 30 minutes or until bubbly around edges.
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