[Schmoodle]

My friend sent this to me - yummy! I think she found it on cooks.com

MEXICAN EGGPLANT

1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped (I used canned, drained, and skipped the boiling water)
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated (use a lowfat cheese)

Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.

Spray or brush a 1 1/2 quart casserole (which has a cover) with oil.

Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.

Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.

Serves 4.

[CyndiM]

I made this for dinner tonight. It was mostly yummy but unless you're a raw onion fan I would suggest sauteing the onions before mixing in. Other than that easy and tasty

[butterflygurl]

Oh wow...I'm not even on this diet but maybe I should be! You guys always have the best recipes!

[Schmoodle]

Cyndi, good idea. I always chop my onion very fine because I like the flavor but I don't like big pieces of onion. If you chop it more coarsely it probably is a better idea to saute first.