Mexican Style Eggplant - cooking recipe

Ingredients

1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds
1 c. each: tomato sauce and canned crushed tomatoes
1/2 c. each: thinly sliced scallions and chopped green chilies
2 garlic cloves, minced
1/4 c. sliced black olives
1/2 tsp. ground cumin
4 oz. Monterey Jack or sharp Cheddar, shredded
1/2 c. plain low-fat yogurt
4 corn tortillas

Preparation

On 10 x 15-inch nonstick baking sheet, arrange eggplant slices in a single layer.
Bake at 450\u00b0 until soft, about 20 minutes.