Mexican Style Eggplant Recipe
It's difficult to please everyone so I only look at pleasing myself by preparing this extremely delicious Mexican Mexican Style Eggplant often. The main ingredient in this recipe is eggplant. The Mexican Style Eggplant holds a high place in the Mexican cuisine. This delicious awaits you, try it right away!.
Ingredients
1 large eggplant (about 1 1/2 pounds), cut crosswise into 1/2-inch-thick rounds
1 cup each tomato sauce and canned crushed tomatoes
1/4 cup each thinly sliced scallions (green onions) and peeled and chopped drained canned mild green chilies
8 pitted black olives, sliced
2 garlic cloves, minced
1/2 teaspoon ground cumin
8 ounces Monterey Jack or sharp Cheddar cheese,shredded
1/2 cup sour cream
Garnish
Parsley sprigs
Directions
On 10 x 15-inch nonstick baking sheet arrange eggplant slices in a single layer; bake at 450°F until soft, about 20 minutes.
While eggplant is baking, in 1 1/2-quart saucepan combine tomato sauce, tomatoes, scallions, chilies, olives, garlic, and cumin and let simmer for 10 minutes.
Line the bottom of shallow 1 1/2-quart casserole with a single layer of half of the eggplant slices.
Spread half the tomato sauce mixture over eggplant and sprinkle with 4 ounces cheese; repeat layers, ending with cheese.
Bake at 350°F until bubbly and hot, about 25 minutes.
Serve each portion topped with 2 tablespoons sour cream and garnished with parsley.
While eggplant is baking, in 1 1/2-quart saucepan combine tomato sauce, tomatoes, scallions, chilies, olives, garlic, and cumin and let simmer for 10 minutes.
Line the bottom of shallow 1 1/2-quart casserole with a single layer of half of the eggplant slices.
Spread half the tomato sauce mixture over eggplant and sprinkle with 4 ounces cheese; repeat layers, ending with cheese.
Bake at 350°F until bubbly and hot, about 25 minutes.
Serve each portion topped with 2 tablespoons sour cream and garnished with parsley.
