Mexican Eggplant (Aubergine) Casserole

1. Heat and simmer tomato sauce with the olives, chilis.

2. cumin,oregano chili powder and green onions.

3. Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.

4. Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.

5. Continue until eggplant is gone.

6. Bake at 350 for 30-45 minutes .

7. Top each serving with sour cream and cilantro.

8. Serve with hot flour tortillas and salad of choice.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.3762 g
Protein	1.2638 g
Carbohydrates	4.4405 g
Energy	26.4975 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0444 g
Water	0.9446 g
Aspartic acid	0.1352 g
Calcium, Ca	36.1755 mg
Lutein + zeaxanthin	29.504 g
Fiber, total dietary	2.8942 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	1208.001 g
Niacin	0.9761 mg
Vitamin A, RAE	119.312 g
Arginine	0.0392 g
Riboflavin	0.0786 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0415 g
Fatty acids, total saturated 20:1	0.0033 g
Glutamic acid	0.1272 g
Sodium, Na	231.124 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0088 g
Total lipid (fat)	1.3762 g
Manganese, Mn	0.171 mg
Fructose	0.3432 g
Proline	0.1 g
Fatty acids, total saturated 16:0	0.1414 g
Sucrose	0.0608 g
Choline, total	5.5793 mg
Sugars, total	0.5988 g
Serine	0.0184 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	0.0353 g
Vitamin B-6	0.1721 mg
Selenium, Se	1.6866 g
Ash	1.0248 g
Fatty acids, total saturated 18:1 undifferentiated	0.3923 g
Pantothenic acid	0.071 mg
Phenylalanine	0.0296 g
Copper, Cu	0.0891 mg
Betaine	0.216 mg
Thiamin	0.0266 mg
Methionine	0.0104 g
Iron, Fe	2.0808 mg
Carbohydrate, by difference	4.4405 g
Phosphorus, P	29.2395 mg
Folate, total	2.345 g
Tocopherol, gamma	0.2728 mg
Lycopene	1.68 g
Alanine	0.036 g
Valine	0.0432 g
Fatty acids, total saturated 18:2 undifferentiated	0.6304 g
Glycine	0.048 g
Carotene, alpha	167.2 g
Glucose (dextrose)	0.1712 g
Fatty acids, total saturated 14:0	0.0153 g
Zinc, Zn	0.3944 mg
Isoleucine	0.0312 g
Fatty acids, total saturated 12:0	0.0067 g
Fatty acids, total polyunsaturated	0.6749 g
Tocotrienol, gamma	0.228 mg
Leucine	0.0504 g
Tocotrienol, alpha	0.248 mg
Vitamin A, IU	2385.335 IU
Folate, DFE	2.345 g
Tryptophan	0.0056 g
Vitamin C, total ascorbic acid	0.1368 mg
Phytosterols	7.354 mg
Fatty acids, total polyunsaturated 18:1 c	0.2493 g
Fatty acids, total saturated 20:0	0.0044 g
Fatty acids, total saturated 6:0	0.001 g
Tyrosine	0.0152 g
Vitamin K (phylloquinone)	8.5127 g
Fatty acids, total saturated	0.2131 g
Histidine	0.0144 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	0.4043 g
Threonine	0.0216 g
Folate, food	2.345 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	279.2 g
Vitamin E (alpha-tocopherol)	3.0862 mg
Magnesium, Mg	15.763 mg
Lysine	0.0288 g
Potassium, K	174.774 mg
Cystine	0.0144 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Cheddar cheese	0	0	0	0
Tomato Sauce	1 can	0	0	0
Green Chili	0	0	0	0
eggplant	2	0	0	0
Green Onion	1 bunch	0	0	0
chili powder	1 tablespoon	22.56	3.976	1.1424
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
olive	1 can	0	0	0
mexican oregano	2 tablespoons	0	0	0