Mexican Eggplant (aubergine) Casserole

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

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

Recipe

• 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.