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Nutrition Facts
Serving Size 1 (377g) Recipe makes 4 servings
Calories 168
Calories from Fat 24		(14%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 1691mg		70%
Potassium 966mg		27%
Total Carbohydrate 27.0g		9%
	Dietary Fiber 8.7g	34%
	Sugars 14.1g
Protein 13.4g		26%
detailed view... how is this calculated?

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Veggie Mexican

Debbwl

Mexican Eggplant (Aubergine) Casserole

Recipe #200728 | 1¼ hours | 10 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Engrossed
Dec 16, 2006

Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs eggplants, unpeeled and cut into 1/2 inch slices
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives, drained
6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
cooking spray

Directions

1
Preheat oven to 450.
2
Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 25 minutes.
3
Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
4
Turn oven down to 350 when eggplant is done.
5
Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
6
Bake at 350 until heated through and bubbly (about 30 minutes).
7
Top with sour cream if desired.

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Featured Reviews for This Recipe

From: move2themusic

On Oct 13, 2009

as usual I didn't make the recipe exactly as written due to what I had on hand. red onions, fresh garlic, green olives and no cheese. It was delish!

0 people found this review helpful

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From: CongoGirl

On Aug 30, 2009

Well, I can only give three stars because while I liked the flavor, my DH said it was a 1 out of 5... If I were to make it again, I would add corn tortillas to help soak up some of the sauce--mine was very runny. I did add more cumin and garlic powder than it called for and also added about 1/2 tsp of chili powder, which added to the flavor.

0 people found this review helpful

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From: mosma

On May 21, 2007

Wow this was sensationally spicy! I used 2 green jalapeno peppers and left the seeds in (hence the spiciness) and added lots of fresh minced garlic. I also used a mix of cheddar and mozzerella cheese. The result was fantastic! I served it with homemade garlic bread and french onion soup. Thank you so much for this recipe.

6 people found this review helpful

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From: MrsMM

On Jun 19, 2007

Yummy!!!! Thrilled to have another different and tasty eggplant recipe. Engrossed- you're good at that- Eggplant Adobo that we love is your posting too!!!! Super simple, pretty cheap and mega taste. I added onion powder, for no good reason, but from now on will make it as is! Thanks!

4 people found this review helpful

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Read all 34 reviews