Mexican Eggplant Casserole (Vegetarian) Recipe

Name: Mexican Eggplant Casserole (Vegetarian) Recipe
Ingredients: 1 1/2 to 2 pounds eggplants (unpeeled and cut into 1/2 inch slices, I use the American ones); garlic salt; 1 can (15 ounce) diced tomatoes; 1 tablespoon tomato paste; 4 ounces diced green chilies (mild); 1 tablespoon dried onions (optional); 3 cloves garlic, minced; 1 to 2 teaspoons ground cumin; 1/2 teaspoon garlic powder; salt, to taste; ground black pepper, to taste; 1 can (2 1/4 ounce) sliced black olives (drained); 1/2 cup green onions, sliced; 1/4 cup cilantro, chopped (optional); 6 ounces low-fat cheddar cheese (shredded to layer, about 1 1/2 cups); sour cream, to serve

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A vegetarian Mexican-style casserole made with eggplant, tomatoes, chilies, olives, and cheese. Easy to make and delicious served with sour cream and a

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Ingredients

1 1/2 to 2 pounds eggplants (unpeeled and cut into 1/2 inch slices, I use the American ones)
garlic salt
1 can (15 ounce) diced tomatoes
1 tablespoon tomato paste
4 ounces diced green chilies (mild)
1 tablespoon dried onions (optional)
3 cloves garlic, minced
1 to 2 teaspoons ground cumin
1/2 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
1 can (2 1/4 ounce) sliced black olives (drained)
1/2 cup green onions, sliced
1/4 cup cilantro, chopped (optional)
6 ounces low-fat cheddar cheese (shredded to layer, about 1 1/2 cups)
sour cream, to serve