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Eggplant Crunch Casserole


Diamond Post Medal for All Time! 5,887 Posts
I like the crunchiness of the veggies in this casserole.

Ingredients:

  • 1 lb. eggplant, pared and cubed
  • 1 cup chopped celery
  • 1/2 cup chopped onion
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  • 1/2 cup chopped green pepper
  • 4 Tbsp. butter or margarine
  • 1 (8 oz.) can tomato sauce
  • 4 oz. sharp American cheese, shredded
  • 1 1/2 cups coarsely crushed corn chips

Directions:

In large skillet, cook eggplant, celery, onion, and green pepper in butter until tender, about 15 minutes. Stir in tomato sauce, cheese and 1 cup of the crushed corn chips. Turn into 1 1/2 or 2 quart casserole. Bake, covered, at 350 degrees F for 25-30 minutes until heated through. Before serving, sprinkle the remaining 1/2 cup of corn chips on top.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 25-30 Minutes

By Robin from Washington, IA

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Food and Recipes Recipes CasserolesSeptember 5, 2011
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