Chili-Bean And Eggplant Custard

• 1 small eggplant (about 1 1/4 lb.)
• salad oil
• 1 (15 1/4 to 19 oz.) can red kidney beans
• 1/4 lb. Muenster cheese, shredded
• 1/4 c. chili sauce
• 3 Tbsp. chopped parsley
• 1 medium size onion
• 1 1/2 c. milk
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 3 large eggs
• parsley (for garnish)

1. About 1 1/2 hours before serving, cut eggplant crosswise into 1/2-inch thick slices.
2. In nonstick 10-inch skillet over medium heat in 1 tablespoon hot salad oil, cook 1/3 of the eggplant slices until browned on one side.
3. Turn eggplant slices; add 1 tablespoon salad oil and cook until tender and browned on the second side. Remove eggplant to plate.
4. Repeat with remaining eggplant slices, adding more salad oil as needed.

eggplant, salad oil, red kidney beans, muenster cheese, chili sauce, parsley, onion, milk, flour, salt, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275673 (may not work)