Cheesy Aubergine
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 1 1⁄2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
- 15 ounces tomato sauce
- 4 ounces diced mild green chilies
- 1⁄2 cup green onion, sliced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 2 1⁄4 ounces sliced black olives, drained
- 6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
- cooking spray
Directions
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
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