Mexican Style Eggplant Recipe
Servings: 8
Ingredients
- 1 lg. eggplant, cut into 1/2 inch slices
- 2 sm. cans tomato sauce
- 1/4 c. green onion, thinly sliced
- 1/4 c. mild green chilies, liquid removed
- 8 black olives, sliced
- 2 garlic cloves, chopped
- 1/2 teaspoon cumin
- 8 ounce. Monterey Jack cheese, grated
- 1/2 c. lowfat sour cream
Directions
- Roll eggplant in egg and then in flour. Fry in butter (or possibly put in oven till tender). While eggplant is cooking, in 1 1/2 qt saucepan, combine tomato sauce, green onions, chilies, olives, garlic and cumin and let simmer 10 min.
- Put eggplant on bottom of baking dish and spread sauce mix on top. Put cheese on top of sauce and bake at 350 degrees till warm and bubbly, about 25 min. Serve each portion with 2 Tbsp. lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 227 | 74% |
| Total Fat 25.34g | 32% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 768mg | 32% |
| Potassium 651mg | 19% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.85g | 5% |
| Protein 9.83g | 16% |
