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.
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