Eggplant Casserole 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.