Ingredients
- 1 1/2 to 2 pounds eggplants (unpeeled and cut into 1/2 inch slices, I use the American ones)
- Garlic salt
- FOR SAUCE
- 1 can (15 ounce) diced tomatoes
- 1 tablespoon tomato paste
- 4 ounces diced green chilies (mild)
- 1 tablespoon dried onions (optional)
- 3 cloves garlic, minced
- 1 to 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- Ground black pepper, to taste
- 1 can (2 1/4 ounce) sliced black olives (drained)
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped (optional)
- 6 ounces low-fat cheddar cheese (shredded to layer, about 1 1/2 cups)
- Sour cream, to serve
How to Make
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Step 1: Preheat oven to 450.
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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.
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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.
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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.
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Step 5: Bake at 350 until heated through and bubbly (about 30 minutes).
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Step 6: Top with sour cream if desired.
Tips & Variations
- Cooking oil spray
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