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Cheesy Mexican Eggplant

  • 6servings
  • 110minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 eggplants (2 1/2 lb) , cut in 1/2-in. thick rounds

  2. Nonstick spray

  3. 1/2 teaspoon(s) freshly ground black pepper

  4. 2 cup(s) marinara sauce

  5. 1 bottle(s)

  6. 8 oz

  7. 1/2 teaspoon(s) ground cumin

  8. 1 package(s) (8 oz) shredded Mexican-blend cheese (2 cups)

  9. cup(s) chopped cilantro

  10. 1 1/2 cup(s) white rice

Instructions Jump to Ingredients ↑

  1. You'll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.

  2. Place half the eggplant on broiler rack, evenly coat with nonstick spray, then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.

  3. Heat oven to 350°F. In medium bowl, stir marinara and taco sauce with cumin.

  4. Spread 1/2 cup sauce in baking dish. Line with half the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup cheese and 1/4 cup cilantro. Repeat layering with remaining eggplant, sauce and cheese; cover with foil.

  5. Bake 40 minutes or until bubbly. Meanwhile, make rice as package directs. Let eggplant rest 10 minutes. Sprinkle top with remaining cilantro. Serve with rice.

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