Recipe For Cooking Arizona Eggplant

Toaster Oven Casseroles :: Vegetable Casseroles

Arizona Eggplant

1 sm. eggplant, peeled and cut into 1/2-in. cubes
1 1/2 C. coarsely crushed corn chips (3 oz.)
1 C. shredded Cheddar cheese (4 oz.)
1 (15 oz.) can chunky Mexican-style tomato sauce

Heat oven to 350 degrees F. Grease an 8-in. square baking dish.

Heat 1/2 in. water to boiling in 2-qt. saucepan. Add eggplant. Cover and heat to boiling; reduce heat to med.-high. Cook 5 min.; drain.

Mix corn chips and cheese. Spread half of the eggplant in baking dish; spoon half of the tomato sauce over eggplant. Sprinkle with half of the corn chip mixture. Repeat with remaining eggplant, tomato sauce and corn chip mixture. Bake uncovered about 30 min. or until bubbly around edges.

Makes approximately: 8 servings.

Per Serving: 129 Calories; 7g Fat (49.8% calories from fat); 5g Protein;
12g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 144mg Sodium

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat