EGGPLANT CHILES RELLENOS

Eggplant Chiles Rellenos image

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

Provided by ratherbeswimmin

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

*** Explore more Eggplant Chiles Rellenos Recipes »

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