Mexican Eggplant Casserole (this is so good)

[Guest guest]

Mexican Eggplant Casserole

 

2 to 3 medium eggplants

2 to 4 diced jalapeno chilies

1 bunch green onions

1 small can sliced black olives

4 cups canned or your own tomato sauce or puree canned tomatoes with Mexican

flavor

1/2 tbsp. cumin

1 tbsp. dried oregano

garlic powder to taste, may saute fresh garlic cloves 2 to 3

sea salt and pepper to taste

1 cup shredded sharp cheddar or soy cheddar

olive oil

 

Slice eggplant into desired thickness, about a 1/2 inch.

Brush both sides of slices with olive oil put on cookie sheet and bake at 450

degrees oven for 15 to 20 minutes.

While waiting for eggplant, combine the rest of the ingredients except the

cheese and simmer for 30 minutes.

When eggplant is done layer it into a 2 quart casserole dish.

Start with eggplant then sauce then cheese.

Bake at 350 degrees for 30 minutes.

Optional: Top each serving with sour cream and cilantro.

Don't forget the fresh corn or flour tortillas.