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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 1 large eggplant (1-1/2 lbs.)
- @ 1/4 cup olive oil, or olive oil spray
- 8 oz. can tomato sauce
- 10 oz. can Rotel tomatoes
- 1/2 cup sliced green onions
- 2 oz. can sliced olives, drained
- 1/2 teaspoon garlic salt
- 1 - 1/2 cups shredded Cheddar cheese
- @ 1/2 cup sour cream for garnish
Method
- Preheat oven to 450 degrees
- Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil)
- Arrange in a single layer on a rimmed baking sheet.
- Roast, uncovered in 450 degree oven until soft, about 20 minutes.
- Turn down oven to 350 degrees after you remove eggplant.
- In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired.
- Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top.
- Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes.
- Pass sour cream to spoon over individual servings.
