Mexican Eggplant

4.3190

Ingredients:

2 medium eggplants, sliced in 1/2-inch slices

1 cup chopped onion

16 ounces tomato sauce ormarinara sauce

1/2 teaspoon cumin, ground

One 4-ounce can green chiles, diced

1 clove garlic, minced

8 ounces cheddar cheese, shredded

5 to 6 ounces fresh spinach, coarsely cut, optional

4 ounces crumbled feta cheese, optional

Lightly brown onions in non-stick saucepan; add tomato sauce, cumin, green chiles and garlic. Simmer for 10 minutes. Spray 9 x 12-inch Pyrexpan with non-stick cooking spray; layer (1/2 of each ingredient) eggplant, (spinach), cheese(s), and sauce, and then repeat. You can cover with plastic wrap and refrigerate overnight at this point. Bake uncovered for 45 minutes in a 350-degree oven.