Mexican eggplant

Mexican Eggplant

By A recipe of Mexican eggplant. Click here to read more.
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.

Tags: recipe, Mexican eggplant, cooking, diy