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Mexican Eggplant



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Mexican Eggplant

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Peel and slice eggplant. Brush both sides of each slice with oil. Place in
a single layer on a greased baking sheet and bake at 450 D. for 20 minutes.
Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce
pan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer
eggplant, sauce and cheese. Top with sour cream and olives. Bake at 350 D.
for an additional
20 minutes.

Ingredients:

1 lg Eggplant
1/4 c Veg. oil
1 cn (15 oz) tomato sauce
1 cn (4 oz) chopped; mild green
-chiles
1/4 c Chopped green onion
1/2 ts Ground cumin
1/2 ts Garlic salt
1 c Grated cheddar cheese 4 oz.
6 Ripe olives; slliced
1 c Sour cream 8 oz.

Serves:

6 Servings

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