MEXICAN STYLE EGGPLANT

Eddie Jordan

By
@EDWARDCARL

This dish is kinda seasonal, when you want fresh eggplant. We used to have this when the eggplant was just coming off. It is something you wate for just like fried green tomatoes.


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Rating:

Comments:

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

25 Min

Method:

Convection Oven

Ingredients

1 large
eggplant
2 small
cans tomato sauce
1/4 c
green onion thinly sliced
1/4 c
mild green chilies drained
8
black olives sliced
2 clove
garlic minced
1/2 tsp
cumin
8 oz
jack cheese grated
1/2 c
sour crean
basil leaves for garnish

Directions Step-By-Step

1
Roll eggplant in egg and flour. Fry in butter or put in oven until tender.
2
In a 1 1/2 quart saucepan combine tomato sauce, green onions, chilies, garlic, and cumin, and let simmer 10 minutes.
3
Put eggplant on bottom of a 9 by 13 baking dish and spread sauce mix on top.
4
Put cheese on top of sauce and bake at 350 degrees until hot and bubbly about 25 minutes.
5
Serve with sour cream and garnish with black olives and basil leaves.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian, Low Sodium