EASY MEXICAN EGGPLANT CASSEROLE

EASY MEXICAN EGGPLANT CASSEROLE image

Yield 4 people

Number Of Ingredients 9

1 large eggplant (1-1/2 lbs.)
@ 1/4 cup olive oil, or olive oil spray
8 oz. can tomato sauce
10 oz. can Rotel tomatoes
1/2 cup sliced green onions
2 oz. can sliced olives, drained
1/2 teaspoon garlic salt
1 - 1/2 cups shredded Cheddar cheese
@ 1/2 cup sour cream for garnish

Steps:

Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.