Casserole Recipes
Arizona Eggplant
Yield: 8 servings
Ingredients
- 1 small eggplant, peeled and cut into 1/2 inch cubes
- 1 1/2 cups ( 3 ounces) coarsely crushed corn chips
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 (15 ounce) can chunky Mexican-style tomato sauce
Instructions
- Heat oven to 350 degrees F. Grease an 8 inch square baking dish.
- Heat 1/2 inch water to boiling in a 2 quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat to medium-high. Cook for 5 minutes; drain.
- Mix corn chips and cheese. Spread half of the eggplant in baking dish; spoon half of the tomato sauce over eggplant. Sprinkle with half of the corn chip mixture. Repeat with remaining eggplant, tomato sauce and corn chip mixture.
- Bake uncovered for about 30 minutes or until bubbly around edges.
Nutrition
Per serving: 129 Calories; 7g Fat (49.8% calories from fat); 5g Protein 12g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 144mg Sodium
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat