Mexican Eggplant (aubergine) Casserole

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (i use the american ones)
• 15 ounces tomato sauce
• 4 ounces diced mild green chilies
• 1/2 cup green onion, sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 1/4 ounces sliced black olives, drained
• 6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
• cooking spray

Recipe

• 1 preheat oven to 450.
• 2 spray baking sheet with oil and place eggplant slices on it in a single layer. spray the tops of the eggplant with oil. bake until soft when pressed about 15-25 minutes.
• 3 meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• 4 turn oven down to 350 when eggplant is done.
• 5 arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. spoon half the sauce over eggplant and sprinkle with half the cheese. repeat layers ending with cheese.
• 6 bake at 350 until heated through and bubbly (about 30 minutes).
• 7 top with sour cream if desired.