Eggplant Casserole (version XVI)

Mexicana

(2 votes)

1 medium eggplant
1 medium onion
2 eggs
1 four ounce can green chilies
1-1/2 cups shredded cheddar cheese
bread crumbs

Peel and chop the eggplant and onion into cubes. Cover with water and cook until tender. Drain well. Put drained eggplant and onion into bowl of mixer and add the eggs, cheese and chilies. Mix well. Pour into greased casserole dish and cover with buttered bread crumbs. Bake at 350 for 30-45 minutes. Serve with salsa.



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