Eggplant Chile Cheese Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes · Cooking Club · Vegetable Dishes

Eggplant Chile Cheese

From Dorothy McNett's recipes at Serve as a main dish, or cut into small servings, arrange on individual party plates, garnish and serve as an appetizer or "small bites".

1 large eggplant, peeled and cubed
2 tablespoons water

2 eggs
1/4 cup chopped onion
2 cups fresh bread crumbs
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon paprika
1 cup shredded Cheddar cheese
1/2 cup salsa

salsa, cheese, sour cream, snipped parsley for garnish

Place the cubed eggplant in a glass or ceramic batter bowl, add water, cover and cook in microwave 9 minutes. Mash eggplant. Combine with remaining ingredients. Preheat oven to 350 degrees. Thoroughly butter a 9 by 9 inch baking pan. Bake 25-30 minutes. Allow to cool slightly. Serve!

Recipe created 1995-01-01.

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