Vegetarian

Mexican eggplant casserole is for Side Dish.

Mexican eggplant casserole takes several minutes to prepare.

Mexican eggplant casserole takes several minutes to cook.

Mexican eggplant casserole makes 4 servings.

The ingredients for Mexican eggplant casserole are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Mushrooms, fresh, 8 small
Tomato Sauce, 425 grams
Jalapeno Peppers, 2 pepper
Onions, raw, .25 cup, chopped
Black Olives, 68 grams
Garlic powder, .5 tsp
Cumin, .5 tsp
Cheddar Cheese, 1 cup, shredded

Here is how you make Mexican eggplant casserole:

Preheat oven to 350 degrees. Slice eggplant and bake on cookie sheet sprayed with oil until soft.While baking eggplant, in small pot, simmer tomato sauce, chopped peppers, chopped onions, chopped olives, garlic powder, and cumin for 10 mins. Later egg plant in 2 QT casserole sprayed with oil with tomato sauce and chopped mushroom. Top with cheese. Bake about 20 or 30 minutes until heated through and hot.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JENVANDALSEM.

The nutritional information for Mexican eggplant casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.7

• Total Fat: 11.2 g
• Cholesterol: 29.7 mg
• Sodium: 890.2 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 6.1 g
• Protein: 10.9 g