Latino Eggplant Casserole

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Latino Eggplant Casserole

 

2 to 4 mediu, eggplants

2 to 4 diced green or jalapeno chilies

1 bunch green onions

1 small can sliced black olives

4 cups canned or your own tomato sauce

1/2 tbsp. cumin

1 tbsp dried oregano

garlic powder to taste, may saute fresh garlic cloves 2 to 3

sea salt and pepper to taste

1 cup shredded sharp cheddar

olive oil

slice eggplant into desired thickness, about a 1/2 inch.

 

Brush both sides of slices with olive oil put on cookie sheet and bake at 450

degrees 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

fresh corn or flour tortillas.

 

 

 

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