Eggplant Chiles Rellenos

• 5 cups water
• 1 lb eggplant, peeled and chopped
• 1 medium onion, chopped
• 2 eggs, beaten
• 2 1/2 tablespoons chopped canned green chilies
• hot sauce, to taste
• 3/4 cup shredded extra-sharp cheddar cheese
• 3/4 cup shredded monterey jack cheese
• 1/3 cup cracker crumb
• 1 tablespoon butter or 1 tablespoon margarine, melted
• commercial picante sauce or salsa

1. Add water to a large pot; bring to a boil.
2. Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
3. In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
4. Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
5. Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
6. Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
7. Bake in a 375u0b0 oven for 45 minutes or until pick comes out clean.
8. Serve with picante or salsa.

water, eggplant, onion, eggs, green chilies, hot sauce, cheddar cheese, shredded monterey jack cheese, butter, picante sauce

Taken from www.food.com/recipe/eggplant-chiles-rellenos-100425 (may not work)