MEXICAN EGGPLANT CASSAROLE

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MEXICAN EGGPLANT CASSAROLE image

Categories     Cheese     Vegetable     Bake     Vegetarian

Yield Makes 6-8 servings

Number Of Ingredients 17

1 1 1/2 - 2 pound purple eggplant
3 cups of prepared salsa
1/2 pound monteray jack cheese shredded
1/2 pound chedder cheese shredded
1 large vidalia onion thinly sliced
1 medium pablemo pepper roasted, peeled and chopped
1 medium green bell pepper chopped
1 medium red bell pepper chopped
flour
bread crumbs
egg
oil for frying
1 t. cilantro
ceyanne pepper to taste
garlic powder to taste
onion powder to taste
1 egg

Steps:

  • Pre-heat oven to 325 degrees. Peel and slice the eggplant into 1/2 inch slices. Dredge in seasoned w/spices flour, egg and bread crumbs. Fry in frying pan untill golden brown turning to each side. Oil bottom of 9 x 13 pan the deeper the pan the better. Make layers of eggplant, vegtables, salsa and cheese untill the pan is full. Bake for 40-45 minutes at 325 degrees.

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