Mexican Eggplant Casserole

Eggplant layered in casserole dish and covered with tomato sauce, green chili peppers, ground cumin, onion, black olives, cheddar cheese and sour cream. Baked until golden and bubbly.

Ingredients -

1 large Eggplant, cut in 1/2-inch slices
1/4 cup Olive Oil
1 (15 ounces) can Tomato Sauce
1 (4 ounces) can Green Chili Peppers, seeded and chopped
1/2 teaspoon Ground Cumin
1 cup Onions, chopped
1/2 teaspoon Garlic Salt
3/4 to 1 cup sliced Black Olives (amount as desired)
1 1/2 cups Cheddar Cheese, shredded
1/2 cup Sour Cream

Preparation:

1. Preheat oven to 350 F.

2. Brush eggplant slices on both sides with olive oil.

3. Arrange on baking sheet. Bake 20 minutes.

4. Add olive oil, tomato sauce, green chili peppers, ground cumin, onion, garlic salt, and black olives to saucepan. Simmer 10 minutes, uncovered.

5. Arrange layer of eggplant in shallow 1-1/2 quart casserole dish.

6. Spoon half the sauce over eggplant. Sprinkle with ½ the cheese.

7. Repeat the procedure.

8. Bake uncovered 30 minutes or until hot and bubbly.

9. Serve with sour cream, if desired.

Cooking Tip

Eggplant

After slicing eggplant, place in colander and allow to drain about 20 minutes.

Cooking Tip

Jalapeno Pepper

For some added heat, add some finely diced jalapeno pepper.