Mexican Eggplant Casserole

dakitten2

1 1/2-2 lbs eggplants , unpeeled and cut into 1/2 inch slices (I use the American ones)
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion , sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives , drained
6 ounces fat-free cheddar cheese , shredded (about 1 1/2 cups)
cooking spray

1 Preheat oven to 450.
2 Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
3 Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
4 Turn oven down to 350 when eggplant is done.
5 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.
6 Bake at 350 until heated through and bubbly (about 30 minutes).
7 Top with sour cream if desired.

Nutritional Facts:
Serving Size: 1 (251 g)

Servings Per Recipe: 4
Amount Per Serving

Calories 160.1

Calories from Fat 24
Total Fat 2.6 g
Saturated Fat 0.5 g
Cholesterol 4.6 mg
Sodium 1669.6 mg
Total Carbohydrate 24.9 g
Dietary Fiber 8.6 g
Sugars 13.9 g
Protein 13.4 g

th2much

tq I love eggplant !!