Eggplant Casserole

Directions

1. 1
   Preheat oven to 350 degrees. Wash and peel eggplants.
2. 2
   Cut into 1/4 inch slices.
3. 3
   Dip into egg, then into flour.
4. 4
   Brown on both sides in oil in a skillet over medium heat.
5. 5
   Set aside.
6. 6
   Melt velveeta.
7. 7
   Add
8. 8
   tomatoes and cumin.
9. 9
   Mix until creamy.
10. 10
    In a 9 x 11 inch dish, layer eggplant and velveeta mixture until all is used.
11. 11
    Bake for 15 minutes.