Latino Eggplant Casserole

(1 vote)

2 large eggplants
1 large can diced green or jalapeno chilies
1 bunch green onions
1  small can sliced black olives
4 cups canned or your own tomato sauce
1 tablespoon dried oregano
1/2 tablespoon cumin
garlic to taste
salt and pepper to taste
1 cup shredded sharp cheddar

Slice eggplant into desired thickness. I do about a 1/2 inch. Brush both sides of slices with olive oil put on cookie sheet and into 450 degree oven for 20 minutes.

While waiting for eggplant, combine the rest of the ingredients except the cheese and simmer for 30 minutes.

When eggplant is done layer it into a 2 quart casserole dish. Start with eggplant then sauce then cheese. Bake at 350 for 30 minutes. Top each serving with either yogurt or sour cream and cilantro. Don't forget the flour tortillas.

Serves: 4 to 6

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