This year I am growing eggplants. I had no idea how to cook them but liked the idea of having them in the garden.
Tonight I developed a eggplant recipe and it is delicious. My sweet hubby liked it and so did my friend, Shari.
Here it is.
2 med. eggplants
1 can rotel tomatoes and green chile
1/2 a large onion
8 slices of Velveeta cheese
garlic powder, salt and pepper (to taste)
Slice eggplants into 1-2 inch slices. Put eggplant and onion into a pan of boiling water, let boil 5-8 minutes until the eggplant is soft. Then layer eggplant, tomato's and cheese in a pre-sprayed casserole dish. Place in a preheated oven 375 degrees for 20 minutes.