Mexican Eggplant

Name: Mexican Eggplant
Ingredients: 1 eggplant large; 1/4 cup vegetable oil; 15 ounces tomato sauce; 4 ounces mild green chiles chopped; 1/4 cup green onion chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic salt; 1 cup cheddar cheese grated; 6 ripe olives sliced; 1 cup sour cream

10 ingredients

2 steps

Ingredients

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

Directions

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.