Instructions: This is an attempt to capture some of the flavor of chile rellenos without any of the grease. While making eggplant parmasan I suddenly had the stupid idea of stuffing the things with chiles and possibly some low fat cheese. Well it worked and my husband loves the dish. There are three things in this dish which must be adjusted to your own tastes, the salt, chile, and cilantro( fresh corriander, chinese parsley). I love cilantro, my husband is not too fond of it. The recipe calls for less than I prefer but I serve some chopped on the side. Fresh roasted pealed chilies are always better than canned but where I live are not often found. Canned hominy was always called teeth in this house. The chilis I refer to are sometimes called Anaheim Chiles. [Barb]

Salt eggplant and drain about 30 minutes. While draining cut deep pockets in the side of each piece and if you have a fat free cheese that is edible available put about 1/2 oz in each pocket. I like mine without the cheese. Then, stuff about half a pepper in each pocket. Remember to remove the pepper seeds if you like your peppers on the mild side. Wisk the
egg substitute and milk. Dip each eggplant slice first in the milk mixture,
then in flour, back into the milk mixture and finally into the bread crumbs.

Place on nonstick cookie tray and bake until the eggplant is very soft

(about 30 minutes at 350 degrees) Dump the hominy and its liquid into a pot and boil while the eggplant is cooking. This step is optional but it softens the hominy and I prefer it that way. When the eggplant is done drain the hominy and dump it on a platter, arrange the eggplant on top. Top with heated salsa (below) and garnish with chopped green
onions or cilantro. I like fat free sour cream with these thimgs, hubby prefers them without.

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