Title: Mexican Eggplant
Categories: Vegetable, Side dish, Vegetarian
Yield: 6 Servings

1 lg Eggplant
1/4 c Veg. oil
1 cn (15 oz) tomato sauce
1 cn (4 oz) chopped; mild green
-chiles
1/4 c Chopped green onion
1/2 ts Ground cumin
1/2 ts Garlic salt
1 c Grated cheddar cheese 4 oz.
6 Ripe olives; slliced
1 c Sour cream 8 oz.

Peel and slice eggplant. Brush both sides of each slice with oil. Place in
a single layer on a greased baking sheet and bake at 450 D. for 20 minutes.
Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce
pan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer
eggplant, sauce and cheese. Top with sour cream and olives. Bake at 350 D.
for an additional
20 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 8, 1997