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Recipe Source: cdkitchen.com
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Mexican Eggplant
Category: Eggplant
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 medium eggplant, pared and cut into small cubes
- 3 tablespoons bacon drippings or vegetable oil
- 1/2 cup onion, chopped
- 2 teaspoons chili powder
- 1 can (1 pound size) tomatoes
- 1 tablespoon chopped parsley
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup buttered coarse bread crumbs
- 1/2 cup shredded Monterey Jack cheese
Saute eggplant lightly in drippings or oil in a large skillet. Place in an 8 cup casserole. Saute onions in same pan until soft. Stir in chili powder and cook 2 minutes. Stir in tomatoes, parsley, sugar, salt, and pepper. Heat to boiling, then pour over eggplant and top with crumbs and cheese. Bake at 350 degrees F for 30 minutes or until eggplant is tender.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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