Mexican Eggplant (Aubergine) Casserole

READY IN: 1hr 35mins
Recipe by Kaleb Major

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

Top Review by JohnnyB1961

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.

Ingredients Nutrition

Directions

  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.

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