Mexican Eggplant Casserole

6
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Eggplant is one of the vegetables I have success with growing, so I am always looking for new ways to prepare them. Love Mexican and Southwest flavors, so I'm also always looking for sides for those. This is a great solution!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (277.1 g)
  • Calories 431.5
  • Total Fat - 19.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 22.5 mg
  • Sodium - 709 mg
  • Total Carbohydrate - 53.2 g
  • Dietary Fiber - 9.8 g
  • Sugars - 5.8 g
  • Protein - 13.1 g
  • Calcium - 336.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 139.6 mg
  • Thiamin - 0.3 mg

Step 1

Cut eggplant into 1/2 inch slices; brush both sides of slices with oil. Place on a large baking sheet. Bake at 450° for 15 minutes or until tender. Set aside.

Step 2

Combine tomato sauce and the next 5 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

Step 3

Arrange half of the eggplant slices in the bottom of a 2 quart casserole. Spoon half of the tomato mixture over the eggplant; sprinkle with half the cheese. Repeat layers with the remaining half of the eggplant, sauce, and cheese.

Step 4

Bake, uncovered, at 350° for 20 to 25 minutes or until cheese melts and the mixture is thoroughly heated. Serve with sour cream.

Tips & Variations


No special items needed.

Related