Name: Eggplant Chorizo Bake
Prep time: 10 s
Cook time: 26 s
Total time: 36 s
Yield: 6
Cuisine: Spanish
Ingredients: 1 large eggplant; 1 tablespoon grapeseed oil; 1 1/2 cups canned unsalted diced tomatoes in juiceundrained; 2 tablespoons tomato paste; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1 teaspoon crushed dried Mexican oreganodivided; 1/2 teaspoon granulated sugar; 1/2 cup crumbled pork chorizocooked and drained; 3/4 cup (3 ounces) shredded Manchego cheesedivided

Make It

Step 1

Slice off the stem of eggplant. Using a mandolin slicer, slice into ¼-inch-thick slices. You should have about 12 slices.

Step 2

Heat oil in large skillet over medium-low heat. Add tomatoes with juice, tomato paste and bouillon. Cook, stirring frequently, for about 5 minutes or until mixture is thickened. Stir in evaporated milk, ½ teaspoon oregano and sugar. Cook for 1 minute. Remove from heat.

Step 3

Preheat oven to 350° F.

Step 4

Spread 2 tablespoons of sauce in an oven-safe dish.

Step 5

Arrange half of the eggplant slices in one layer on bottom of dish. Top with ½ cup sauce. Sprinkle with half of the chorizo and 1/3 cup cheese. Repeat layers by placing remaining slices over first layer. Top with remaining sauce, chorizo and cheese.