Chili-Bean And Eggplant Custard - cooking recipe

Ingredients

1 small eggplant (about 1 1/4 lb.)
salad oil
1 (15 1/4 to 19 oz.) can red kidney beans
1/4 lb. Muenster cheese, shredded
1/4 c. chili sauce
3 Tbsp. chopped parsley
1 medium size onion
1 1/2 c. milk
3 Tbsp. all-purpose flour
1/2 tsp. salt
3 large eggs
parsley (for garnish)

Preparation

About 1 1/2 hours before serving, cut eggplant crosswise into 1/2-inch thick slices.
In nonstick 10-inch skillet over medium heat in 1 tablespoon hot salad oil, cook 1/3 of the eggplant slices until browned on one side.
Turn eggplant slices; add 1 tablespoon salad oil and cook until tender and browned on the second side. Remove eggplant to plate.
Repeat with remaining eggplant slices, adding more salad oil as needed.