Mexican-Style Eggplant
From mrsc543 15 years ago
- 25 minutes to make
- Serves 4
This is an old Weight Watchers recipe that is a Mexican take on eggplant Parmesan. There are 369 calories per serving.
Ingredients
- 1 large eggplant (about 1 1/2 lbs) cut crosswise into 1/2-inch thick rounds shopping list
- 1 cup each tomato sauce and canned crushed tomatoes shopping list
- 1/4 cup thinly sliced scallions shopping list
- 1/4 cup peeled and chopped drained canned mild green chilies shopping list
- 8 pitted sliced black olives, sliced shopping list
- 2 garlic cloves, minced shopping list
- 1/2 tsp cumin shopping list
- 8 oz Monterey Jack or sharp cheddar cheese shopping list
- 1/2 cup plain low fat yogurt shopping list
- 4 corn tortillas shopping list
- parsley sprig for garnish shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
Very good
hungrybear
in Miner loved it
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Love eggplant dishes.Thanks so much!HIGH 5!
lanabade
in Goshen loved it
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all the fine ingredients for an awsome mexican dish thanks bunches
momo_55grandma
in Mountianview loved it
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