CHEESY MEXICAN EGGPLANT Makes 6 servings.
1 1/2 cups white or brown rice
8 oz pkg shredded Mexican blend cheese
2 cups marinara sauce
2 eggplants, cut in 1/2" thick rounds
1/3 cup chopped cilantro or parsley
1/2 tsp ground cumin
8 oz bottle taco sauce
1/2 tsp black pepper
You will need a broiler pan with rack and a shallow 3 quart baking dish. Heat broiler. Place half the eggplant on broiler rack, coat with nonstick spray, then sprinkle with half the pepper. Broil 8 min. per side or until lightly browned and tender. Repeat with remaining eggplant and pepper.
---Heat oven to 350°. In bowl, stir marinara and taco sauce with cumin. Spread 1/2 cup sauce in baking dish. Line with half the eggplant. Spoon 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. Bake 40 min. or until bubbly. Make rice as package directs. Let eggplant rest 10 min. Sprinkle top with remaining cilantro. SERVE with rice...
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