6 servings
One large eggplant
1/4 cup vegetable oil
One 15-oz. can tomato sauce
One 4-oz. can mild, chopped green chiles
1/4 cup chopped green onion
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 cup grated Cheddar cheese (4 ozs)
6-8 ripe olives, sliced
1 cup sour cream
Peel eggplant and slice into 1/2" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes. Combine tomato sauce, chiles, green onion, cumin and garlic salt in a saucepan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake uncovered at 350 degrees for 20 minutes.
Submitted by Emily Sprague
