Eggplant Cheese Bake
1 small eggplant, 1 lb.
3/4 cup crushed pork rinds
1 cup cream
1 small onion minced
2 Tbsp. chopped parsley
8 oz. Monterey Jack cheese, grated
salt and pepper to taste
1/4 crushed pork rinds (to top)
Cube eggplant (with skin). Place in small pan, cover with boiling water and boil for 5 minutes. Drain. Add 1/2 cheese, stir gently. Mix in crumbs. In separate bowl, beat eggs with cream, onion, parsley, salt and pepper.
Stir into eggplant and put into 1 1/2-quart casserole. Sprinkle with remaining cheese and additional crumbs. Bake at 350 for 40 minutes OR until set and golden brown.