Mexican Eggplant Casserole
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| Sun, 01-16-2005 - 10:46am |
Mexican Eggplant Casserole
Spicy, cheesy and good!!!!!!
2
large eggplants, sliced about 1/4 inch
1
bunch green onions, sliced into 1/2 inch pieces
cheddar cheese
1
can sliced olives
2 (10.75
ounces) cans tomato sauce or diced tomatoes
1/2
teaspoon cumin
1
tablespoon chili powder
2
tablespoons Mexican oregano
green chilies
olive oil
Heat and simmer tomato sauce with the olives, chilis, cumin, oregano, chili powder and green onions.
Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
Continue until eggplant is gone.
Bake at 350 for 30-45 minutes .
Top each serving with sour cream and cilantro.
Makes 4 to 6 servings.


