Instructions: Peel and slice eggplant. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 D. for 20 minutes.

Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake at 350 D. for an additional
20 minutes.

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