Mexican Eggplant

Mexican Eggplant

1 medium size eggplant, pared and cut into small cubes

3 tablespoons bacon drippings or vegetable oil

1/2 cup onion chopped

2 teaspoon chili powder

1 can (1 lb.) 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

Sauté eggplant lightly in drippings or oil in a large skillet; place in 8 cup casserole.
Sauté 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 350° 30 minutes or until eggplant is tender.

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