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Mexican Eggplant

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Category: Eggplant
Prep Time: Cook Time: Total Time:

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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

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