Easy Mexican Eggplant Casserole

1. 1

   Preheat oven to 450 degrees

2. 2

   Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil)

3. 3

   Arrange in a single layer on a rimmed baking sheet.

4. 4

   Roast, uncovered in 450 degree oven until soft, about 20 minutes.

5. 5

   Turn down oven to 350 degrees after you remove eggplant.

6. 6

   In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired.

7. 7

   Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top.

8. 8

   Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes.

9. 9

   Pass sour cream to spoon over individual servings.

* Per serving · 4 servings · Values may vary.