EASY MEXICAN EGGPLANT CASSEROLE
Steps:
- 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.
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Prince Shahin Khan
prince-s8@gmail.comThis is a delicious and easy recipe. I would definitely recommend it to others.
Christopher Martin
christopher_m@hotmail.comI've made this dish several times and it's always a hit. It's a great way to get my kids to eat eggplant.
Ali Syed
ali-s@yahoo.comThis recipe is easy to follow and the dish turned out great. I will definitely be making it again.
Udoji Terseer
u@gmail.comI'm not a fan of eggplant, but I actually really enjoyed this dish. The flavors were great and the eggplant was cooked perfectly.
Ginda Singh
singh94@hotmail.comThe flavors in this dish are amazing. I love the combination of the eggplant, tomatoes, and cheese.
arman khant20
khant20arman@yahoo.comThis is a delicious and easy recipe. I would definitely recommend it to others.
April Raupita
rapril@yahoo.comI've made this dish several times and it's always a hit. It's a great way to get my kids to eat eggplant.
Shuvo ahmed
ahmed.s3@yahoo.comThis recipe is easy to follow and the dish turned out great. I will definitely be making it again.
Mbabazi Miriam
mbabazi.miriam@aol.comI'm not a big fan of eggplant, but I actually really enjoyed this dish. The flavors were great and the eggplant was cooked perfectly.
Keisha Yuille
k.yuille98@hotmail.comThis is a great recipe for using up leftover eggplant. I always have some eggplant in my fridge, and this is a great way to use it up.
Seal 2011
2@hotmail.co.ukThis dish is so flavorful and satisfying. I love the combination of the eggplant, tomatoes, and cheese.
Adnan Gamer
gamer@gmail.comI love how versatile this recipe is. I've made it with different types of eggplant, and I've also added different vegetables, like zucchini and bell peppers. It always turns out great.
Joy Id e6jhen
e6jhen43@hotmail.comThis is one of my favorite recipes to make for potlucks. It's always a crowd-pleaser, and it's so easy to make ahead of time.
Rholene musore
m_rholene@gmail.comI made this dish last night and it was delicious! I used a combination of yellow and purple eggplant, and the different colors looked really pretty in the casserole. The sauce was flavorful and the cheese melted perfectly on top.
Izhan Tarar
tarar_i68@yahoo.comThis Mexican eggplant casserole was a hit with my family! The flavors were so rich and complex, and the eggplant was cooked perfectly. I will definitely be making this again.