Latino Eggplant Casserole
2 large eggplants, sliced
olive oil, as needed
1 large can (6 ounces) diced green or jalapeno chilies
1 bunch green onions, chopped
1 small can (4 ounces) sliced black olives
4 cups canned or fresh tomato sauce
1 tablespoon dried oregano
1/2 teaspoon cumin
garlic, minced, to taste
salt and pepper, to taste
1 cup vegan sharp cheddar, shredded
1. Preheat oven to 450 degrees F. Brush both sides of slices with olive oil put on cookie sheet and into oven for 20 minutes.
2. While waiting for eggplant, combine the rest of the ingredients except the cheese and simmer for 30 minutes. When eggplant is done, lower oven to 350 degrees F.
3. When eggplant is done, layer it into a 2 quart casserole dish. Start with eggplant, then sauce, then cheese. Bake at 350 degrees F for 30 minutes.
Top each serving with either vegan yogurt or vegan sour cream and cilantro. Don't forget the flour tortillas.