Eggplant Mexicano

Serves: 5
Total Calories: 214


5 slices bacon, chopped
1 onion, chopped
2 fresh tomatoes, chopped
1/2 cup chicken broth
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 medium eggplant, peeled and cut into cubes, divided
1 cup shredded Colby cheese, divided


Preheat oven to 325°. Fry the bacon; remove from pan and reserve. Sauté onion in the bacon drippings. Add the tomatoes, jalapeños, chicken broth, wine, salt, and pepper. Line the bottom of a glass casserole dish with half of the eggplant, spoon half of the tomato mixture over eggplant, then sprinkle with half of the cheese and bacon. Repeat process, ending with the cheese. Bake for 45 minutes, or until the eggplant is done and the cheese is melted and lightly browned.

Fun Fact: Henry McCarty (reportedly November 23, 1859–July 14, 1881), better known as Billy the Kid, was a 19th-century American frontier outlaw and gunman who participated in the Lincoln County War. According to legend, he killed over twenty men, but he is generally accepted to have killed four. He was relatively unknown during his own lifetime, but was catapulted into legend the year after his death when his killer, Sheriff Pat Garrett, along with co-author M.A. "Ash" Upson, published a sensationalistic biography titled The Authentic Life of Billy, the Kid. Since then, he has grown into a symbolic figure of the American Old West.

Nutritional Facts:

Serves: 5
Total Calories: 214
Calories from Fat: 99

This Eggplant Mexicano recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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