Excellent recipe and easy on my budget. I love the simple ingredients and delicious flavor. Also love that you can add different things to this recipe and have a new meal each time.
I added kidney beans.
This was really easy and really good. The only modifications made were that my cheddar was not fat-free and DH doubled the cumin and garlic powder. Perfect. DH and I ate the whole dish. DH also indicated he would have this again. A real compliment! He is interested in adding beans the next time we make it to see how it compared. Thanks for posting!
This was wonderful! Even hubby who doesn't like eggplant liked it (don't know if he even realized it was eggplant - never told him what was in it). I used half as much cheese - part lowfat, part fat free & a couple slices of processed American cheese.
This has really good flavor, but we felt the recipe was a little underdeveloped. Next time we will roll this mixture up in tortillas, maybe with a little rice. Overall, very delicious! Thanks!
I either roast eggplant on grill or in oven, depending on Canadian weather. I use garlic, minced, and mostly do a combo of tomato paste/home made salsa instead of the tomato sauce. As previously suggested, the layer of black beans just rounds it out nicely. Thanks so much! Everyone, even Eggplant-Haters, love this one!
Invited the executive chef of an authentic mexican restaurant over for dinner.Dubious about the eggplant usage, turned out he LOVED it. Great recipe redeeming eggplant & allowing for huge amounts of flexibility. Thanx!
wonderful recipe ! Very full of flavor. We loved it.
This recipe got the distinction of using my entire crop of home-grown eggplants this year! I added a can of black beans and fried the onions before making the sauce. Very good!
This was awesome!! I do the simply filling plan for Weight Watchers so this is perfect
Yumm! This was great. I added black beans on the bottom but next time will add them in the middle so they are more part of the dish. I used 1/2 cup of leftover spaghetti sauce and 8 ounces of tomato sauce with 3/4 cup chopped onion, 2 cloves of garlic, the green chilies and 1 chopped seeded jalapeno-- next time I will use 2 jalapenos. I used 4 cheese Mexican shredded cheese. Instead of sour cream I served the dish with a little Kraft cooking creme (also left over!!) and it worked great to give just a hint of smoothness to the otherwise spicy dish... sour cream would be great as well. Oh, and I brushed the eggplant with just a tad of olive oil and grilled it- that's what I do for eggplant parmesan as well, and you get firm, dry, beautiful eggplant slices with almost no cleanup. Will be making this regularly!!