Spanish Eggplant - Prep 10m, Cook 30m

Ingredients:

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

 

Directions:

  1. Boil eggplant in salted water until tender, drain.

  2. Sauté onion in butter, add tomatoes, garlic salt, chilies, salt and pepper.

  3. Simmer for 5 minutes., stir into eggplant.

  4. Cool, add eggs.

  5. Pour into greased casserole, top with crumbs.

  6. Bake at 350 F. for 20 minutes.

Makes 4 servings


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