Mexican Eggplant

Servings 6 Serves


  • 2 large eggplants cut into 1/2-inch thick rounds, divided
  • olive oil
  • 1/2 teaspoon freshly ground black pepper divided
  • 2 cups marinara sauce
  • 8 ounces taco sauce
  • 1/2 teaspoon ground cumin
  • 4 ounces low fat cheddar cheese shredded, divided
  • 4 ounces low fat Monterrey Jack cheese shredded, divided
  • 1/3 cup chopped cilantro divided
  • Aluminum foil wrap


  • Preheat oven broiler.
  • Place half the eggplant slices on a broiler pan rack coated with a little olive oil and sprinkle with half of the pepper. Broil 4 inches from heat source for 4 to 8 minutes per side or until lightly browned and tender. Repeat with remaining eggplant and black pepper. Reset oven to 350 degrees.
  • In a medium bowl, combine marinara sauce, taco sauce and cumin. Spread 1/2 cup of sauce in a large baking dish and arrange half of the eggplant slices on top. Spread 1 1/4 cups sauce, half of each of the cheeses and 1/4 cup of chopped cilantro on top.
  • Repeat layering with remaining eggplant, sauce and cheeses. Cover baking dish with aluminum foil wrap and bake for 40 minutes or until bubbly.
  • Allow baked eggplant to rest for 10 minutes then sprinkle with remaining cilantro and serve.


SERVING SUGGESTION: A big salad and some warm, buttered corn muffins.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure marinara sauce and taco sauce are gluten free.
NUTRITION: Per Serving: 203 Calories; 7g Fat; 14g Protein; 24g Carbohydrate; 7g Dietary Fiber; 11mg Cholesterol; 869mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 5
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