Back to Recipe

Mexican Eggplant Casserole

Here's how you make Mexican Eggplant Casserole
Pause Continue Reading
  • Servings: 6
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 large (1 1/4 to 1 1/2 pound) eggplant, unpeeled
  • 1/4 cup oil (vegetable oil)
  • 1 can (15 ounce) tomato sauce
  • 2 cans (8 ounces) chopped green chiles, drained (4 ounce each)
  • 1/2 cup green onions, thinly sliced
  • 1 can (2 1/4 ounce) sliced olives (drained, ripe olives)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.