| | Directions | | Prebake eggplant slices @ 350° for 30 minutes. Combine sauce, tomatoes, scallions, chilies, garlic, cumin and olives in saucepan. Bring to a boil, then simmer while eggplant is baking. Lightly oil baking dish and line with corn tortillas. Then layer eggplant, sauce and then cheese. Repeat layers. Bake uncovered @ 350° for 1 hour. |
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| Ingredients | | - |  | 1 1/2 pounds eggplant (do not peel), sliced 3/4 inch thick |
| - | | 1 cup tomato sauce |
| - | | 1 cup crushed tomatoes |
| - | | 1/4 cup chopped scallions |
| - | | 1/4 cup chopped mild green chilies |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon cumin |
| - | | 8 sliced black olives |
| - | | 8 ounces shredded Monterey Jack cheese |
| - | | corn tortillas |
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