Arizona Eggplant

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

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