Eggplant Casserole

This goes very well as a side dish for pork roast.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 1 medium eggplant
  • 1⁄2 tsp. garlic salt
  • 1⁄2 cup canned chopped jalapeño peppers
  • 2 cups canned tomato sauce
  • 1⁄2 cup sour cream
  • 1⁄2 tsp. ground cumin
  • 1 1⁄2 cups grated Cheddar cheese


  • Preheat oven to 350°F.
  • Remove the stem from the eggplant. Wash the rind but do not peel. Slice into 1⁄2-inch rounds. Arrange the rounds in a 9-by-9-inch lightly greased baking pan. Sprinkle with the garlic salt.
  • Combine the jalapeño peppers, tomato sauce, sour cream, and cumin; mix well. Pour over the eggplant rounds. Layer the cheese over the top.
  • Bake for 1 hour, or until the cheese is melted and the eggplant is soft.