Laurielee
03-01-2005, 09:34 AM
This is sooo good and easy, I found it in a grocery newsletter. My first time using eggplant, I am surprised how well Dh and I like it.
Mexican Eggplant Bake
3 italian eggplant, peeled and sliced
1 16 oz jar salsa
6 corn tortillas, cut into strips
1 4 oz can diced green chilis
1 2.2 os can sliced olives, drained
1 8 oz package queso shredded cheese
sour cream cilantro, to garnish
preheat oven to 400
spray cookie sheets with non-stick cooking spray and 9" baking dish
place eggplant slices on cookie sheets and bake for 10 minutes.
Spread 1/4 c salsa in bottom of dish, layer 1/3 of tortillas on top, top with 1/2 eggplant, chilis and olives. sprinkle with 1/3 cheese. spread with 1/2 of remaining salsa. add another layer of tortillas, eggplant, chilis olives and cheese. Top with remaining tortillas, salsa and cheese, cover and bake for 20-25 minutes or until hot and bubbly.
make 6 servings
my notes: I used about a 10' square dish and got 9 servings. I used as many tortillas to layer and used Pace picante sauce. I also used monterey jack cheese instead of the queso cheese. I used one large eggplant, that was enough dont know if it was italian or not. I think some black beans would be good too.
nutrition info:
serving: 230 calories, 10g protein, 12 g fat (7 g sat) 17g carb, 2g fiber, 1g sugar, 40mg cholesterol, 760 mg sodium 5 points
Laurie
Mexican Eggplant Bake
3 italian eggplant, peeled and sliced
1 16 oz jar salsa
6 corn tortillas, cut into strips
1 4 oz can diced green chilis
1 2.2 os can sliced olives, drained
1 8 oz package queso shredded cheese
sour cream cilantro, to garnish
preheat oven to 400
spray cookie sheets with non-stick cooking spray and 9" baking dish
place eggplant slices on cookie sheets and bake for 10 minutes.
Spread 1/4 c salsa in bottom of dish, layer 1/3 of tortillas on top, top with 1/2 eggplant, chilis and olives. sprinkle with 1/3 cheese. spread with 1/2 of remaining salsa. add another layer of tortillas, eggplant, chilis olives and cheese. Top with remaining tortillas, salsa and cheese, cover and bake for 20-25 minutes or until hot and bubbly.
make 6 servings
my notes: I used about a 10' square dish and got 9 servings. I used as many tortillas to layer and used Pace picante sauce. I also used monterey jack cheese instead of the queso cheese. I used one large eggplant, that was enough dont know if it was italian or not. I think some black beans would be good too.
nutrition info:
serving: 230 calories, 10g protein, 12 g fat (7 g sat) 17g carb, 2g fiber, 1g sugar, 40mg cholesterol, 760 mg sodium 5 points
Laurie