EGGPLANT MEXICANO

Eggplant Mexicano image

Salsa gives fun flavor to eggplant slices in this speedy dish from Alyce de Roos of Corunna, Ontario. "We had an overabundance of eggplant some years ago when this recipe caught my eye," she recalls. "My husband and I think it's delicious."

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup canola oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 medium eggplant, peeled and cut into 1/2-inch slices
2/3 cup salsa, warmed
1/2 cup shredded Monterey Jack cheese

Steps:

In a small bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill, uncovered, over medium heat for 4 minutes on each side or until tender. Spoon a small amount of salsa into the center of each; sprinkle with cheese.

Nutrition Facts : Calories 230 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 178mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.