Eggplant Casserole

Eggplant Casserole

This recipe was a favorite at my church socials—the teens loved it. And my family loves it, too.

Recipe

• 2 medium-size eggplant
• 2 eggs, well-beaten Flour
• 1 to 2 tablespoons oil
• 2 pounds Velveeta or similar product
• 1 10-ounce can tomatoes and green chilies
• Dash cumin

Preheat oven to 350 degrees. Wash and peel eggplant. Cut into 1/4-inch slices. Dip into egg, then into flour. Brown on both sides in oil in a skillet over medium heat. Set aside. Melt Velveeta. Add tomatoes and cumin. Mix until creamy. In a 9-by-11-inch dish, layer eggplant and Velveeta mixture until all is used. Should make three layers. Bake about 15 minutes. Cooked sliced or shredded chicken may be added for a complete meal.

Tips From Our Test Kitchen: Serve with fresh sliced tomatoes. This casserole serves 6 to 8.

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