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Mexican Eggplant Casserole (Vegetarian)

Created by Engrossed on October 28, 2011

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

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.