Created by breezermom on July 23, 2016
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.