Mexican Eggplant
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 large eggplant
1/4 cup vegetable oil
1 can (15 oz) tomato sauce
1 can (4 oz) chopped, mild green chiles
1/4 cup chopped green onion
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup (4 oz) grated cheddar cheese 
6 ripe olives, sliced
1 cup (8 oz) sour cream

Preparation

1 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 degrees for 20 minutes. 2 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 degrees for an additional 20 minutes.

Comments:
Lady Catherine ...

looks yummy!