Eggplant Chiles Rellenos

Submitted by ratherbeswimmin

"This isn't authentic by any means but it is a nice no-meat casserole that is good for a family dinner."

 

• Ready In: 1hr 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 5 cups water
• 1 lb eggplant, peeled and chopped
• 1 medium onion, 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 crumb
• 1 tablespoon butter or 1 tablespoon margarine, melted
• commercial picante sauce or salsa

directions

1. Add water to a large pot; bring to a boil.
2. Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
3. In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
4. Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
5. Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
6. Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
7. Bake in a 375° oven for 45 minutes or until pick comes out clean.
8. Serve with picante or salsa.

Reviews

[Lizzybob]

Loved this!