Eggplant Casserole, Mexican

Preheat Oven to 450. Spray baking sheet w cooking spray and slice the eggplant into ½ inch slices. Place slices on sheet in single layer. Spray tops w cooking spray. Bake until soft, 15-25 min. Meanwhile, in small pot, combine tomato sauce, chilies, onion, cumin, garlic powder and olives. Bring to simmer, then simmer, uncovered, over med-lo heat 10 min. Turn oven down to 350 when eggplant is done. Arrange half the eggplant slices in a single layer of a shallow 1 ½ quart baking dish. Spoon half the sauce over eggplant and sprinkle w half the cheese. Repeat. Bake until heated through and bubbly, 30-45 min. Top w sour cream if desired.

Eggplant 1 ¼ lb, unpeeled
Tomato Sauce 16 oz
Green Chilies 7 oz
Onion ½ c, chopped
Cumin ½ tsp
Garlic Powder ½ tsp
Olives. Black 2 ¼ oz, sliced
Cheddar Cheese 1 c shredded