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Mexican: Eggplant Casserole




Source of Recipe


Jean Fields


List of Ingredients




1 large eggplant, sliced

small amount of salad oil

1 (15 oz.) can tomato sauce

1/2 cup thinly-sliced green onion

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 small can sliced ripe olives, drained

11/2 cups shredded cheddar cheese

1 small can chopped green chiles, optional

Sour cream, optional


Recipe




• Brush 1/2-inch slices of unpeeled eggplant with oil and bake in single layer in a 450-degree oven for 20 minutes.

• Reduce oven heat to 350 degrees.

• Combine tomato sauce, sliced onion, cumin, garlic powder, olives and chopped green chiles. Simmer, uncovered, for 10 minutes.

• Grease a 9x12 baking dish very lightly (or spray with PAM) and layer eggplant, then sauce, then cheese. Bake, uncovered, in 350-degree oven for about 25 minutes.

• To serve, garnish with sour cream, if desired.