Cheesy Aubergine

1 hrs

4 servings

5.0/5 (80 reviews)

Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.

Ingredients

Instructions

Preheat oven to 450.
Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
Turn oven down to 350 when eggplant is done.
Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
Bake at 350 until heated through and bubbly (about 30 minutes).
Top with sour cream if desired.

Prep: 10 mins

Cook: 55 mins

Total: 1 hrs

Vegetable

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Amount Per Serving
Calories 160.1
% Daily Value*
Total Fat 2.7g	4%
Cholesterol 4.7mg	2%
Total Carbohydrate 24.9g	9%
	Dietary Fiber 8.7g	31%
	Sugars 14.0g
Protein 13.4g

Amount Per Serving

Calories 160.1

% Daily Value*

Total Fat 2.7g

Cholesterol 4.7mg

Total Carbohydrate 24.9g

Dietary Fiber 8.7g

31%

Sugars 14.0g

Protein 13.4g