Ingredients
- 1 lg. eggplant
- cut into 1/2 inch slices
- 2 sm. cans tomato sauce
- 1/4 c. green onion
- thinly sliced
- 1/4 c. mild green chilies
- liquid removed
- 8 black olives
- sliced
- 2 garlic cloves
- chopped
- 1/2 teaspoon cumin
- 8 ounce. Monterey Jack cheese
- grated
- 1/2 c. lowfat sour cream
Instructions
- Roll eggplant in egg and then in flour.
- Fry in butter (or possibly put in oven till tender).
- While eggplant is cooking, in 1 1/2 qt saucepan, combine tomato sauce, green onions, chilies, olives, garlic and cumin and let simmer 10 min.
- Put eggplant on bottom of baking dish and spread sauce mix on top.
- Put cheese on top of sauce and bake at 350 degrees till warm and bubbly, about 25 min.
- Serve each portion with 2 Tbsp.
- lowfat sour cream.
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