Recipe: Mexican Eggplant Casserole

Mexican Eggplant Casserole
rec.food.cooking/Sven (1996)
Serves 6

Here is a recipe for all of you who are "drowning" in eggplant. I found that my whole family liked it.

1 large eggplant 1-1 1/2 pounds, cut in 1/2-inch slices
1/4 cup olive oil
1 (15-ounce) can tomato sauce
1 (4-ounce) can green chili peppers, seeded and chopped
1/2 teaspoon ground cumin
1 cup onions, chopped
1/2 teaspoon garlic salt
3/4 to 1 cup sliced black olives (amount as desired)
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream

Brush eggplant slices on both sides with olive oil. Arrange on baking sheet and bake at 450 degrees about 20 minutes or until soft. Combine next 6 ingredients in saucepan and simmer, uncovered, 10 minutes. Place a layer of eggplant in shallow 1 1/2 quart casserole dish, spoon on half of the sauce, sprinkle with 1/2 of the cheese; repeat the procedure.

Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly. Serve with sour cream, if desired.

*Note: If eggplant skin is too overpowering, peel eggplant before using it.