Eggplant Acapulco

Eggplant Acapulco

Ingredients:
1 small eggplant (1 pound) -- 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)

Directions:
1 (15 ounce) can chunky Mexican-style tomato sauce
Heat over to 350º. Grease square baking dish, 8 × 8 × 2 inches. Heat 1/2
inch water to boiling in 2-quart saucepan. Add eggplant. Cover and heat to
boiling; reduce heat to medium-high. Cook 5 minutes; drain.
Mix corn chips and cheese. Spread half of the eggplant in baking dish;
spoon half of the tomato sauce over eggplant. Sprinkle with half of the
corn chip mixture. Repeat with remaining eggplant, tomato sauce and corn
chip mixture. Bake uncovered about 30 minutes or until bubbly around
edges.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"Here's and out-of-the-ordinary eggplant dish that is great for a
buffet supper."
Copyright:
"© General Mills, Inc. 1998."
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