Eggplant Crunch

8 ingredients
4 steps

Ingredients

  • 1 eggplant, pared and cubed
  • 1 c. chopped celery
  • 1/2 c. chopped onion
  • 1/2 c. chopped green pepper
  • 4 Tbsp. butter
  • 1 can tomato sauce
  • 1 c. shredded Cheddar cheese
  • 1 1/2 c. crushed corn chips

Directions

  1. 1
    Cook the vegetables in the butter for 15 minutes until soft. Add the tomato sauce, shredded cheese and 1 cup of corn chips. Bake, covered, at 350° in a greased casserole for 25 to 30 minutes (or for 5 to 10 minutes in the microwave).
  2. 2
    Uncover.
  3. 3
    Top with the remaining 1/2 cup corn chips and bake 5 minutes.
  4. 4
    Serves 4.

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