Mexican Eggplant (Aubergine) Casserole Recipe

Name: Mexican Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced about 1/4 inch; 1 bunch green onion, sliced into 1/2 inch pieces; cheddar cheese; 1 can sliced olive; 1 (10 3/4 ounce) can tomato sauce; 1 (8 1/2 ounce) can tomato sauce; 1/2 teaspoon cumin; 1 tablespoon chili powder; 2 tablespoons Mexican oregano; green chili; olive oil

Servings: persons

2 large eggplants, sliced about 1/4 inch
1 bunch green onion, sliced into 1/2 inch pieces
cheddar cheese
1 can sliced olive
1 (10 3/4 ounce) can tomato sauce
1 (8 1/2 ounce) can tomato sauce
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Mexican oregano
green chili
olive oil

1
Heat and simmer tomato sauce with the olives, chilis.
2
cumin,oregano chili powder and green onions.
3
Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
4
Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
5
Continue until eggplant is gone.
6
Bake at 350 for 30-45 minutes .
7
Top each serving with sour cream and cilantro.
8
Serve with hot flour tortillas and salad of choice.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggplants, sliced about 1/4 inch, 1 bunch green onion, sliced into 1/2 inch pieces, cheddar cheese, 1 can sliced olive, and more.

Yes, Mexican Eggplant (Aubergine) Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Eggplant (Aubergine) Casserole

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