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Mexican Eggplant (Aubergine) Casserole

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“Spicy, cheesy and good!!!!!! Comes from San Diego, CA”
READY IN:
1hr 35mins
SERVES:
4-6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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