Mexican Eggplant

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2 medium eggplants, sliced in 1/2 inch slices
1 cup chopped onion
16 ounces tomato sauce OR marinara sauce
1/2 teaspoon cumin, ground
1 4 ounce can, green chiles diced
1 clove garlic, minced
8 ounces cheddar cheese, shredded
5 to 6 ounces fresh spinach,  coarsely cut (optional)
4 ounces crumbled feta cheese (optional)

Lightly brown onions in non-stick saucepan; add tomato sauce, cumin, green chiles and garlic. Simmer for 10 minutes. Spray with Pan 9x12 inch Pyrex pan, layer eggplant, (spinach), cheese(s) and sauce, 1/2 of each, and then repeat. You can cover with plastic wrap and refrigerate overnight at this point. Bake uncovered for 45 minutes in a 350° oven.

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