Cheesy Mexican Eggplant

By mamacasma

Ingredients

• 2 eggplants (2 1/2 lb.), cut in 1/2-in. thick rounds
• Nonstick spray
• 1/2 tsp. freshly ground black pepper
• 2 cups marinara sauce
• 1 bottle (8 oz.) taco sauce
• 1/2 tsp. ground cumin
• 1 pkg. (8 oz.) shredded Mexican-blend cheese (2 cups)
• 1/3 cup chopped cilantro
• 1 1/2 cups white rice

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

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.