Mexican Eggplant (Aubergine) Casserole

Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

Spicy, cheesy and good!!!!!! Comes from San Diego, CA

Ingredients Nutrition


  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.


Most Helpful

I love this one. I made a few minor changes. I hand cut the black olives and instead of the tomato sauce I used diced tomatoes with roasted garlic and used 2 cans instead of 1 and a 8 oz cans. I've made this dish twice in 3 days.

JohnnyB1961 February 17, 2002

FANTASTIC! I made some changes, instead of baking the eggplant, I sprayed it with cooking spray, and sauteed it until soft. Excellent taste, we loved it.

chattycathy642 November 26, 2002

I had to make a few changes (less chilli powder, oregano from my garden; not Mexico (!), no green chillies - but I did add a smidgen of minced chipottle chilies in adobo sauce), but the end result was very good. I must add this to my "meals from the garden" cookbook.

Mrs B October 01, 2005

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