Mexican Eggplant Bake

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Mexican Eggplant Bake

Mexican Eggplant Bake
3 Italian eggplant peeled and sliced
1 (16- oz.) jar Ortega Salsa
6 ea corn tortillas cut in to 1 -inch strips
1 (4- oz.) can Ortega Diced Green Chiles
1 (2.2- oz.) can sliced ripe olives drained
1 (8- oz.) package Tillamook Queso Shredded Cheese
Sour cream, avocado slices, cilantro leaves
Prep time: 20 minutes, Cook time: 30 to 35 minutes

Preheat oven to 400°F and spray a 9-inch
baking dish and 2 large baking sheets with
nonstick cooking spray. Place eggplant slices on baking sheets and bake for 10 minutes. Spread 1/4 cup salsa in the bottom of the dish and place 1/3 of the tortilla strips on top in an even layer. Top with 1/2 the eggplant, chiles and olives and sprinkle with 1/3 of the cheese. Spread with 1/2 the remaining salsa. Add another layer of tortillas, eggplant, chiles, olives and cheese. Top with remaining tortillas, salsa and cheese. Cover and bake for 20 to 25 minutes. Serve with sour cream, avocado and cilantro.

Makes 6 servings.
Nutritional Information:
230 calories, 10 g protein, 12 g total fat (7 g sat.), 17 g carbohydrate, 2 g fiber, 1 g sugar, 40 mg cholesterol, 760 mg sodium, 5 points


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