
Mexican eggplant
Mexican Eggplant
- 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.
Tags: recipe, Mexican eggplant, cooking, diy