MEXICAN STYLE EGGPLANT

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MEXICAN STYLE EGGPLANT image

This dish is kinda seasonal, when you want fresh eggplant. We used to have this when the eggplant was just coming off. It is something you wate for just like fried green tomatoes.

Provided by Eddie Jordan

Categories     Casseroles

Time 40m

Number Of Ingredients 10

1 large eggplant
2 small cans tomato sauce
1/4 c green onion thinly sliced
1/4 c mild green chilies drained
8 black olives sliced
2 clove garlic minced
1/2 tsp cumin
8 oz jack cheese grated
1/2 c sour crean
basil leaves for garnish

Steps:

  • 1. Roll eggplant in egg and flour. Fry in butter or put in oven until tender.
  • 2. In a 1 1/2 quart saucepan combine tomato sauce, green onions, chilies, garlic, and cumin, and let simmer 10 minutes.
  • 3. Put eggplant on bottom of a 9 by 13 baking dish and spread sauce mix on top.
  • 4. Put cheese on top of sauce and bake at 350 degrees until hot and bubbly about 25 minutes.
  • 5. Serve with sour cream and garnish with black olives and basil leaves.

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