Eggplant Acapulco
From chihuahua 16 years ago
- 30 minutes to make
- Serves 8
This is the only way I can get my husband to eat eggplant! Great for buffet suppers. Betty Crocker's Best Of Baking.
Ingredients
- 1 small eggplant (1 pound), peeled and cut into 1/2-inch cubes shopping list
- 1 1/2 cups coarsley crushed corn chips (3 ounces) shopping list
- 1 cup shredded cheddar cheese (4 ounces) (can use reduced fat) shopping list
- 1 can (15 ounces) chunky Mexican-Style tomato sauce shopping list
How to make it
- Heat oven to 350 degrees.
- Grease square baking dish, 8X8X2-inches.
- Heat 1/2-inch water to boiling in a 2-quart saucepan.
- Add eggplant. Cover and heat to boiling; reduce heat to medium-high.
- Cook 5 minutes; drain.
- Mix corn chips and cheese.
- Spread half of the eggplant in baking dish; spoon half of the tomato sauce over the eggplant.
- Sprinkle with half of the corn chip mixture.
- Repeat with remaining eggplant, tomato sauce and corn chip mixture.
- Bake uncovered about 30 minutes or until bubbly around edges.
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- bluewaterandsand GAFFNEY, SC
- plumfish Ithaca, NY
- chihuahua Sonoma County, USA
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The Rating
Reviewed by 3 people-
Sounds interesting. I have to try this one because it sounds great!
bluewaterandsand
in GAFFNEY loved it
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Great Post Chi,My Husband would live on eggplant and i was running out of way to make it,I KNow he will devour this recipe....Thanks
caramia
in loved it
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