Ingredients
- Servings: 8
- 1 small eggplant, peeled and cut into 1/2-inch cubes
- 1 1/2 cups coarsely crushed corn chips (3 ounces)
- 1 cup shredded Cheddar cheese (4 ounces)
- 1 (15 ounce) can chunky Mexican-style tomato sauce
Description
Bakespace
Arizona Eggplant
Bakespace
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