Ingredients
1 large eggplant, pared and cut into 1/2 inch slices.
6-8 whole green chiles, cut in strips.
1 cup butter, melted.
1 cup cornflake crumbs or bread crumbs.
1/2 tsp. salt
1 can (10 oz.) green chile enchilada sauce.
2 cups longhorn cheese, grated.
Preparation
Preheat oven to 450 degrees. Grease 13x9 baking dish. Dip eggplant slices in butter, then in cornflake or bread crumbs; sprinkle with salt. Place slices in baking dish and cover each slice with strips of green chile. Spoon enchilada sauce over each slice and generously sprinkle with grated cheese. Bake for 15 minutes.
