Loading

EGGPLANT MEXICANA Recipe

Ingredients
  • 1 1/2 pounds eggplant (do not peel), sliced 3/4 inch thick
  • 1 cup tomato sauce
  • 1 cup crushed tomatoes
  • 1/4 cup chopped scallions
  • 1/4 cup chopped mild green chilies
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 8 sliced black olives
  • 8 ounces shredded Monterey Jack cheese
  • corn tortillas
Directions
Prebake eggplant slices @ 350° for 30 minutes. Combine sauce, tomatoes, scallions, chilies, garlic, cumin and olives in saucepan. Bring to a boil, then simmer while eggplant is baking. Lightly oil baking dish and line with corn tortillas. Then layer eggplant, sauce and then cheese. Repeat layers. Bake uncovered @ 350° for 1 hour.
Similar Recipes
Roasted Eggplant Stuffed Tomatoes
olive oil
salt
fresh ground black pepper
tomatoes
chopped fresh parsley
Eggplant Sandwiches
grated mozzarella cheese
salt and pepper
ground meat
olive oil
large eggplant
Eggplant Scallopini
pasta
fresh grated parmesan cheese to garnish
olive oil
dried basil
chopped onion
Loading

EGGPLANT MEXICANA Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com