Eggplant with a Mexican flair!
Eggplant thrives during the time of year that many of the summer veggies have succumbed to Georgia’s heat and humidity so having different ways to prepare it keeps it interesting. Give this recipe a try!
1 medium Italian eggplant (or 2 Asian eggplant-the long slender ones), about 1 1/2 pounds
1 4 ounce can chopped green chilies, drained
1 4 ounce can sliced ripe olives, drained
1 15 ounce can tomato sauce (or make your own from fresh tomatoes)** See easy recipe for making your own tomato sauce from summer tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese (I used pepper jack)
How to Make It
If using large traditional eggplant you will need to peel it but if using asian eggplant skip this step. Their peels are tender and don’t have to be removed.
Brush each side of eggplant with oil and place on a baking sheet.
Bake at 450 degrees for 20 minutes and then set aside.
Combine next 5 ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Place half of eggplant slices in a greased 1 1/2 quart casserole dish, top with half each of tomato mixture and cheese. Repeat layers with remaining ingredients.
Bake at 375 degrees for 10-15 minutes till cheese is melted.
Recipe from Southern Living Cookbook Annual Recipes