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Mexican Style Eggplant Recipe

by CookEatShare Cookbook

Ingredients

1 lg. eggplant, cut into 1/2 inch slices 2 sm. cans tomato sauce 1/4 c. green onion, thinly sliced 1/4 c. mild green chilies, liquid removed 8 black olives, sliced

2 garlic cloves, chopped 1/2 teaspoon cumin 8 ounce. Monterey Jack cheese, grated 1/2 c. lowfat sour cream

Directions

1. Roll eggplant in egg and then in flour. Fry in butter (or possibly put in oven till tender). While eggplant is cooking, in 1 1/2 qt saucepan, combine tomato sauce, green onions, chilies, olives, garlic and cumin and let simmer 10 min.
2. Put eggplant on bottom of baking dish and spread sauce mix on top. Put cheese on top of sauce and bake at 350 degrees till warm and bubbly, about 25 min. Serve each portion with 2 Tbsp. lowfat sour cream.

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