Mexican Eggplant Casserole
Posted On December 26, 2019
Mexican Eggplant Casserole
Save to BigOven Persons
8
Serving Size
8
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
Mexican Eggplant Casserole
- 2 to 3 medium eggplants
- 2 to 4 diced jalapeno chilies
- 1 bunch green onions
- 1 small can sliced black olives
- 4 cups canned or your own tomato sauce or puree canned tomatoes with Mexican flavor
- 1/2 tablespoon cumin
- 1 tablespoon dried oregano
- garlic powder to taste, may saute fresh garlic cloves 2 to 3
- sea salt and pepper to taste
- 1 cup shredded sharp cheddar or soy cheddar
- olive oil
Instructions
- Slice eggplant into desired thickness, about a 1/2 inch.
- Brush both sides of slices with olive oil put on cookie sheet and bake at 450° oven for 15 to 20 minutes.
- While waiting for eggplant, combine the rest of the ingredients except the cheese and simmer for 30 minutes.
- When eggplant is done layer it into a 2 quart casserole dish. Start with eggplant then sauce then cheese.
- Bake at 350° for 30 minutes.
- Optional: Top each serving with sour cream and cilantro. Don't forget the fresh corn or flour tortillas.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Mexican Eggplant Casserole
Serves: 8
| Amount Per Serving: 8 | ||
|---|---|---|
| Calories | 206.97 kcal | |
| % Daily Value* | ||
| Total Fat 13.41 g | 20.6% | |
| Saturated Fat 3.94 g | 19.7% | |
| Trans Fat 0.17 g | ||
| Cholesterol 14.41 mg | 4.8% | |
| Sodium 837.77 mg | 34.9% | |
| Total Carbohydrate 19.05 g | 6.4% | |
| Dietary Fiber 9.47 g | 37.9% | |
| Sugars 9.74 g | ||
| Protein 6.83 g | ||
| Vitamin A 8.84 % | Vitamin C 31.32 % | |
| Calcium 20.71 % | Iron 16.2 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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