A delightful baked eggplant dish layered with a zesty tomato sauce and melted cheese, perfect for a comforting meal.
Preheat your oven to 450°F.
Preheating ensures even cooking from the start.
Slice the eggplants into rounds and arrange them in a single layer on a baking sheet. Spray both sides lightly with oil.
Ensure the slices are evenly thick for uniform cooking.
Bake the eggplant slices in the oven until tender, about 15-20 minutes.
Check for tenderness by pressing gently with a fork.
While the eggplant is baking, combine the tomato sauce, green chilies, green onions, cumin, garlic powder, and black olives in a small pot. Simmer over medium heat for 10 minutes.
Stir occasionally to prevent sticking and blend flavors.
Reduce the oven temperature to 350°F once the eggplant is done.
Lowering the temperature prevents overcooking during the next baking step.
In a shallow baking dish, layer half of the eggplant slices, spoon half of the sauce over them, and sprinkle with half of the cheese. Repeat the layers.
Spread the sauce evenly for consistent flavor in every bite.
Bake the layered dish at 350°F until bubbly and heated through, about 25-30 minutes.
Let it rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious baked eggplant dish.
Garnish with fresh herbs like parsley for added freshness.
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