Mexican Eggplant (Aubergine) Casserole

• 2 large eggplants, sliced about 1/4 inch
• 1 bunch green onion, sliced into 1/2 inch pieces
• cheddar cheese
• 1 can sliced olive
• 1 (10 3/4 ounce) can tomato sauce
• 1 (8 1/2 ounce) can tomato sauce
• 1/2 teaspoon cumin
• 1 tablespoon chili powder
• 2 tablespoons Mexican oregano
• green chili
• olive oil

1. Heat and simmer tomato sauce with the olives, chilis.
2. cumin,oregano chili powder and green onions.
3. Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
4. Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
5. Continue until eggplant is gone.
6. Bake at 350 for 30-45 minutes .
7. Top each serving with sour cream and cilantro.
8. Serve with hot flour tortillas and salad of choice.

eggplants, green onion, cheddar cheese, olive, tomato sauce, tomato sauce, cumin, chili powder, oregano, green chili, olive oil

Taken from www.food.com/recipe/mexican-eggplant-aubergine-casserole-10886 (may not work)