Community Pick
Cheesy Aubergine
photo by alenafoodphoto
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 1⁄2 - 2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
- 15 ounces tomato sauce
- 4 ounces diced mild green chilies
- 1⁄2 cup green onion, sliced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 2 1⁄4 ounces sliced black olives, drained
- 6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
- cooking spray
directions
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
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Reviews
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This dish was amazing! Thank you so much. I had a last minute get-together and some eggplant I wanted to use. We were doing a Mexican theme so this was a no-brainer. I've never had it this way. I LOVE eggplant anyway, but this is my new favorite! So delicious and EVERYONE loved it. I had no leftovers at all, so I made it again today ;) Thanks again!
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The recipe was quick, easy and delicious! Next time I will add some chipotle pepper for some added spice. I used a 9x9 baking dish which allowed the dish to have three layers. Once the casserole was removed from the oven I let it cool for about 15minutes before serving. I did not have any problems with the casserole being runny. My hubby and I both loved it! This will stay in the rotation. I'm giving this recipe 5 stars because the recipe is very versatile, any combo of ingredients would be delicious.
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This was really easy and really good. The only modifications made were that my cheddar was not fat-free and DH doubled the cumin and garlic powder. Perfect. DH and I ate the whole dish. DH also indicated he would have this again. A real compliment! He is interested in adding beans the next time we make it to see how it compared. Thanks for posting!
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Tweaks
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I sliced the eggplant lengthwise and salted them on both side before baking in the oven. The salt makes the eggplant more tender and less fleshy it also removes any bitterness. For the sauce I added 3x the amount of cumin, plus 1/2 tsp, paprika, 1 tsp minced garlic (instead of powder), white onion instead of green, chives, and a pinch of salt. I also added about 1/4 tsp of sriracha sauce.
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This is so good! I usually avoid eggplant, but this is worth the weird vegetable! It really tastes yummy! I substituted refried beans for the green chilies to add some substance- mixed about 1/3 of a can with half a can tomato sauce. (only used 1 large eggplant, and it served 2 of us.) Thanks for posting this great recipe!<br/>*Made it again; the flavor of the sauce really makes the dish, I found that adding a bit of chili powder kicks it up. We also like to add just 1 or 2 tortillas in strips.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.