Eggplant Baked with Corn Chips

This is a recipe for making an eggplant
casserole with corn tortilla chips.
It could be to salty for some, try and
use the un-salted chips if you can.

Ingredients:
1 small eggplant, 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

Directions:
Heat oven to 350 degrees F.
Grease an 8-inch square baking dish.
Boil 1/2 inch water in 2-quart saucepan.
Add eggplant. Cover and heat to boiling;
reduce heat to medium-high. Cook 5 minutes; drain.
Mix corn chips and cheddar 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.