Eggplant Ole

5m
Prep Time

15m
Cook Time

20m
Ready In

Recipe: #17666

March 02, 2015

Categories: Side Dishes, Snacks, Dairy, Cheese, Vegetables, Eggplant, Appetizers, Southwest, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Quick Meals, Fall/Autumn, Potluck, Winter, Weeknight Meals, Oven Bake, No Eggs, Vegetarian more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: Green Chile Bible"

Original recipe yields 6 servings

Metric US

Ingredients

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1 (2 1/4 pound) eggplant (pared and cut into 1/2 inch slices)
6 to 8 whole green chiles (cut into strips)
1 cup butter (melted)
1 cup cornflake crumbs

1/2 teaspoon salt
1 can (10 ounce) green chile enchilada sauce
2 cups grated longhorn cheese

Nutritional

Serving Size: 1 (186.2 g)
Calories 508.6
Total Fat - 38.9 g
Saturated Fat - 24.1 g
Cholesterol - 126 mg
Sodium - 904 mg
Total Carbohydrate - 18 g
Dietary Fiber - 1.5 g
Sugars - 3.7 g
Protein - 23.2 g
Calcium - 446.8 mg
Iron - 2.1 mg
Vitamin C - 109.1 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Grease two pizza pans.

Step 3

Dip the eggplant slices in butter, then in cornflakes crumbs; sprinkle with salt.

Step 4

Place the slices on pans and cover each slice with strips of green chile. Spoon enchilada sauce over each slice and generously sprinkle with cheese.

Step 5

Bake 15 minutes.

Step 6

These freezes well.

Tips & Variations

No special items needed.

Tags : Side Dishes Snacks Appetizers

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