Recipe

Mexican-style Eggplant Recipe

	Mrsc543 / All my dishes 4 weeks, 1 day ago This is an old Weight Watchers recipe that is a Mexican take on eggplant Parmesan. There are 369 calories per serving. Prep:30m Cook:25m Servings:4	Mrsc543
	mexicaneggplantcasserole

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Ingredients

1 large eggplant (about 1 1/2 lbs) cut crosswise into 1/2-inch thick rounds

1 cup each tomato sauce and canned crushed tomatoes

1/4 cup thinly sliced scallions

1/4 cup peeled and chopped drained canned mild green chilies

8 pitted sliced black olives, sliced

2 garlic cloves, minced

1/2 tsp cumin

8 oz Monterey Jack or sharp cheddar cheese

1/2 cup plain low fat yogurt

4 corn tortillas

Parsley sprig for garnish

Directions

On a 10 x15-inch nonstick baking sheet arrange eggplant slices in a single layer; bake at 450 degrees for 20 minutes.

While eggplant is baking, in a 1 1/2-quart saucepan combine tomato sauce, tomatoes, scallions, chilies, olives, garlic and cumin and let simmer for 10 minutes.

Line the bottom of a shallow 1 1/2-quart casserole with 4 corn tortillas and top with a single layer of eggplant slices.

Spread half of the tomato mixture over eggplant and sprinkle with 4 oz of cheese.

Repeat layers, ending with cheese.

Bake at 350 degrees for 25 minutes until hot and bubbly.

Serve each portion topped with 2 Tbsp yogurt and garnish with parsley.

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