Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants
2 eggs well beaten
flour
2 tablespoons oil
2 pounds Velveeta
1 - 10 ounce can tomatoes and green chilies
dash cumin

Preparation

Preheat oven to 350 degrees. Wash and peel eggplants.
Cut into 1/4 inch slices.
Dip into egg, then into flour.
Brown on both sides in oil in a skillet over medium heat.
Set aside.
Melt velveeta.
Add
tomatoes and cumin.
Mix until creamy.
In a 9 x 11 inch dish, layer eggplant and velveeta mixture until all is used.
Bake for 15 minutes.