Mexican Eggplant Casserole (Vegetarian)

5
Servings

10m
Prep Time

55m
Cook Time

1h 5m
Ready In

Recipe: #7826

October 28, 2011

recipe by:
Engrossed

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recipe by:
Engrossed

"I've changed this over time from a Sunset recipe so am posting my current version here. If you would like it spicier add jalapenos. It tastes like enchiladas but is much healthier and easy too! I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the crunchy salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice. Some interesting facts about eggplants:"

Original recipe yields 5 servings

Metric US

I've Tried It

Step 1

Preheat oven to 450.

Step 2

Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Sprinkle eggplant with garlic salt. Bake until soft when pressed about 15-25 minutes. Turn oven down to 350 when eggplant is done. Remove eggplant from oven and set aside.

Step 3

Meanwhile , in a small pot, combine tomatoes, tomato paste, chilies, dried onions, garlic and spices. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. Stir in olives, green onions and cilantro and remove from heat.

Step 4

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.

Step 5

Bake at 350 until heated through and bubbly (about 30 minutes).

Step 6

Top with sour cream if desired.

Nutritional Facts

Serving Size: 1 (304.3 g), Calories 242, Total Fat - 14.4 g, Saturated Fat - 4.5 g, Cholesterol - 19.1 mg, Sodium - 346.8 mg, Total Carbohydrate - 16.6 g, Dietary Fiber - 7.1 g, Sugars - 8.6 g, Protein - 15.6 g, Calcium - 349.9 mg, Iron - 1.8 mg, Vitamin C - 19.7 mg, Thiamin - 0.1 mg.