Tex-Mex Eggplant Melts

• 4 slices from one large eggplants (1/2-inch)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 4 slices red onions
• 4 tomatoes, slices
• 1 avocado, peeled and cut into 8 slices
• 4 slices monterey jack pepper cheese
• sour cream (to garnish)
• cilantro (to garnish)

1. Brush both sides of each eggplant slice with the olive oil.
2. Place on a baking sheet.
3. Sprinkle the top side of each slice with chili powder.
4. Bake at 350 degrees about 30 minutes, or until tender.
5. Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
6. Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!

eggplants, olive oil, chili powder, red onions, tomatoes, avocado, pepper cheese, sour cream, cilantro

Taken from www.food.com/recipe/tex-mex-eggplant-melts-382952 (may not work)