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GoDawgs · August 10, 2019

Mexican Eggplant Casserole

2 lbs eggplant cut into 1/2" slices (skin on or off, your preference)
1 lb ground beef
15 oz can tomato sauce
4 oz diced fresh mild green chilies
1/2 cup onion, diced
1/2 tsp ground cumin
1/2 tsp garlic powder
2.25 oz can of sliced black olives
corn tortillas or corn tortilla chips
6 oz cheddar cheese, shredded (about 1 1/2 cups)

Preheat oven to 450.

Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the slices with oil. Bake until soft when pressed, about 15 minutes. Turn oven down to 350 when eggplant is done.

Meanwhile, in a small pot combine tomato sauce, chilis, onions, cumin, garlic powder and olives. Bring to a simmer and then simmer uncovered over medium-low heat for 10 minutes.

While sauce is simmering, brown the ground beef and drain.

Put half of the eggplant slices in a single layer on the bottom of a shallow 2 quart baking dish. Scatter over it half of the ground beef, a layer of tortillas or tortilla chips, half of the sauce and half of the cheese. Repeat layers with the rest of the ingredients, ending with cheese on top.

Bake at 350 until heated through and bubbly, about 30 minutes.

Top with sour cream if desired.

August 10, 2019	#72
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Mexican Eggplant Casserole Mexican Eggplant Casserole 2 lbs eggplant cut into 1/2" slices (skin on or off, your preference) 1 lb ground beef 15 oz can tomato sauce 4 oz diced fresh mild green chilies 1/2 cup onion, diced 1/2 tsp ground cumin 1/2 tsp garlic powder 2.25 oz can of sliced black olives corn tortillas or corn tortilla chips 6 oz cheddar cheese, shredded (about 1 1/2 cups) Preheat oven to 450. Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the slices with oil. Bake until soft when pressed, about 15 minutes. Turn oven down to 350 when eggplant is done. Meanwhile, in a small pot combine tomato sauce, chilis, onions, cumin, garlic powder and olives. Bring to a simmer and then simmer uncovered over medium-low heat for 10 minutes. While sauce is simmering, brown the ground beef and drain. Put half of the eggplant slices in a single layer on the bottom of a shallow 2 quart baking dish. Scatter over it half of the ground beef, a layer of tortillas or tortilla chips, half of the sauce and half of the cheese. Repeat layers with the rest of the ingredients, ending with cheese on top. Bake at 350 until heated through and bubbly, about 30 minutes. Top with sour cream if desired.