“This isn't authentic by any means but it is a nice no-meat casserole that is good for a family dinner.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add water to a large pot; bring to a boil.
  2. Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
  3. In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
  4. Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
  5. Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
  6. Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
  7. Bake in a 375° oven for 45 minutes or until pick comes out clean.
  8. Serve with picante or salsa.

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