Mexican Eggplant (Aubergine) Casserole

1. 1

   Preheat oven to 450.

2. 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. 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. 4

   Turn oven down to 350 when eggplant is done.

5. 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. 6

   Bake at 350 until heated through and bubbly (about 30 minutes).

7. 7

   Top with sour cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.