July 23, 2016
Casseroles, Side Dishes, Dairy,
Cheese, Cheddar, Vegetables, Eggplant, Mexican, Budget-Friendly, Cinco de Mayo, Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"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!"
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.
Combine tomato sauce and the next 5 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
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.
Bake, uncovered, at 350° for 20 to 25 minutes or until cheese melts and the mixture is thoroughly heated. Serve with sour cream.
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