Spanish Eggplant

(4 votes)

1 large eggplant, peeled and cubed
1/2 cup chopped onion
2 tablespoons butter
2 cups tomato pulp and juice
1/4 teaspoon garlic salt
4 green chilies, chopped
1/2 teaspoon salt
dash of pepper
2 eggs, beaten
1/2 cup buttered bread crumbs

Broil eggplant in salted water until tender, drain. Sauté onion in butter, add tomatoes, garlic salt, chilies, salt and pepper. Simmer for 5 minutes., stir into eggplant. Cool, add eggs. Pour into greased casserole, top with crumbs. Bake at 350 F. for 20 minutes.

4 servings.

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