Mexican Eggplant with Cheese
2 medium eggplants, sliced in 1/2 inch slices
Lightly brown onions in non-stick saucepan; add tomato sauce, green chiles, cumin, and garlic.
1 cup chopped onion
16 ounces marinara sauce
1/2 teaspoon cumin, ground
1 4 ounce can, diced green chiles
1 clove garlic, minced
8 ounces cheddar cheese, shredded
5 to 6 ounces fresh spinach, coarsely cut (optional)
4 ounces crumbled feta cheese (optional)
Simmer about 10 minutes.
Spray with Pam 9x12 inch Pyrex pan, layer eggplant, (spinach), cheese's and sauce, 1/2 of each, and then repeat.
Refrigeration overnight at this point is okay.
Bake uncovered for 45 minutes in a 350 degree oven.
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