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
[email protected]This is a delicious and easy recipe. I would definitely recommend it to others.
Christopher Martin
[email protected]I'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
[email protected]This recipe is easy to follow and the dish turned out great. I will definitely be making it again.
Udoji Terseer
[email protected]I'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
[email protected]The flavors in this dish are amazing. I love the combination of the eggplant, tomatoes, and cheese.
arman khant20
[email protected]This is a delicious and easy recipe. I would definitely recommend it to others.
April Raupita
[email protected]I'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
[email protected]This recipe is easy to follow and the dish turned out great. I will definitely be making it again.
Mbabazi Miriam
[email protected]I'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
[email protected]This 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
[email protected]This dish is so flavorful and satisfying. I love the combination of the eggplant, tomatoes, and cheese.
Adnan Gamer
[email protected]I 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
[email protected]This 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
[email protected]I 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
[email protected]This 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.