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Eggplant Acapulco -- e-w

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Eggplant Acapulco
Yield: 8 servings.

1 small eggplant (1 pound); 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

Heat over to 350ºF. Grease square baking dish, 8 × 8 × 2 inches. Heat 1/2 inch water to boiling in 2-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat to medium-high. Cook 5 minutes; drain.

Mix corn chips and cheese. Spread half of the eggplant in baking dish; spoon half of the tomato sauce over eggplant. Sprinkle with half of the corn chip mixture. Repeat with remaining eggplant, tomato sauce and corn chip mixture. Bake uncovered about 30 minutes or until bubbly around
edges.

One serving equals: 129 Calories; 7g Fat (49.8% calories from fat); 5g Protein; 12g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 144mg Sodium. ++++ Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. +++++ WWP: 3