1 medium Italian eggplant (or 2 Asian eggplant-the long slender ones), about 1 1/2 pounds
Oil
1 4 ounce can chopped green chilies, drained
1 4 ounce can sliced ripe olives, drained
1 15 ounce can tomato sauce (or make your own from fresh tomatoes)** See easy recipe for making your own tomato sauce from summer tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese (I used pepper jack)
How to Make It
If using large traditional eggplant you will need to peel it but if using asian eggplant skip this step. Their peels are tender and don’t have to be removed.
Brush each side of eggplant with oil and place on a baking sheet.
Bake at 450 degrees for 20 minutes and then set aside.
Combine next 5 ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Place half of eggplant slices in a greased 1 1/2 quart casserole dish, top with half each of tomato mixture and cheese. Repeat layers with remaining ingredients.
Bake at 375 degrees for 10-15 minutes till cheese is melted.
Recipe from Southern Living Cookbook Annual Recipes
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.