🫙 From the Spice Rack
arizona eggplant
1 small eggplant, peeled and cut into 1/2-inch cubes 1 1/2 cups coarsely crushed corn chips (3 ounces) 1 cup shredded Cheddar cheese (4 ounces) 1 (15 ounce) can ch...
mexicanmaineasy
Ingredients5 items
Ingredients
- 1small eggplant, peeled and cut into 1/2-inch cubes
- 11/2 cups coarsely crushed corn chips (3 ounces)
- 1cupshredded cheddar cheese (4 ounces)
- 1(15 ounce) can chunky mexican-style tomato sauce
- 12g carbohydrate; 3g dietary fiber; 15mg cholesterol; 144mg so
Directions
- 1
Arizona Eggplant 1 small eggplant, peeled and cut into 1/2-inch cubes 1 1/2 cups coarsely crushed corn chips (3 ounces) 1 cup shredded Chedd
- 2
Grease an 8-inch square baking dish
- 3
Heat 1/2 inch water to boiling in 2-quart saucepan
- 4
Add eggplant
- 5
Cover and heat to boiling
- 6
reduce heat to medium-high
- 7
Cook 5 minutes
- 8
Mix corn chips and cheese