1 lg. eggplant
1/4 c. vegetable oil
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/4 c. chopped green onion
1 c. grated cheddar cheese
6 ripe olives, sliced
1 c. sour cream (8 oz.)
1/2 tsp. cumin
1/2 tsp. garlic salt

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 degrees for 20 minutes. Combine tomato sauce, chiles, green onion, cumin, and garlic salt in a saucepan. Simmer uncovered for 10 minutes.

In a greased 9x13 casserole, layer eggplant, sauce, and cheese. Top with sour cream and olives. Bake uncovered at 350 degrees for 20 minutes. Serves 6.