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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.
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