Mexican Eggplant Casserole - cooking recipe

Ingredients

1 large (1 1/2 lb.) eggplant
1/4 c. salad oil
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/2 c. thinly sliced green onions
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 (2 1/4 oz.) can sliced ripe olives, drained
1 1/2 c. shredded Cheddar cheese
1/2 c. sour cream

Preparation

Cut unpeeled eggplant into 1/2-inch slices and brush both sides with oil.
Arrange on a rimmed baking sheet.
Bake, uncovered, in a 450\u00b0 oven until soft, about 20 minutes.