Loading
Advanced Search

EGGPLANT MEXICANA Recipe

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
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.
Similar Recipes
Roasted Eggplant Stuffed Tomatoes
Roasted Eggplant Stuffed Tomatoes
fresh ground black pepper
olive oil
salt
shredded Parmesan cheese
eggplants
Eggplant Sandwiches
Eggplant Sandwiches
allspice
grated mozzarella cheese
salt and pepper
large eggplant
pasta sauce
Eggplant Scallopini
Eggplant Scallopini
salt
chicken
pasta
fresh grated parmesan cheese to garnish
bay leaves
More Similar Recipes
Loading
Advanced Search

EGGPLANT MEXICANA Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2025 Tecstra Systems, All Rights Reserved, RecipeTips.com