Mexican Eggplant Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 medium size 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 lb. size) tomatoes
1 tablespoon chopped parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1 cup buttered coarse bread crumbs
1/2 cup shredded Monterey Jack cheese

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Directions:

Saute eggplant lightly in drippings or oil in a large skillet; place in 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; pour over eggplant; top with crumbs and cheese. Bake at 350F for 30 minutes or until eggplant is tender.

This recipe from CDKitchen for Mexican Eggplant serves/makes 4

Recipe ID: 63737

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