Ingredients:
5 cups water
1 lb eggplants, peeled and chopped
1 medium onions, chopped
2 eggs, beaten
2 1/2 tablespoons chopped canned green chilies
hot sauce, to taste
3/4 cup shredded extra-sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/3 cup cracker crumbs
1 tablespoon butter or 1 tablespoon margarine, melted
commercial picante sauce or salsa
Directions:
Add water to a large pot; bring to a boil.
Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
Bake in a 375F oven for 45 minutes or until pick comes out clean.
Serve with picante or salsa.
Servings: 4
Time preparation: 45 min.
Time total: 100 min.