Lunch: Cheesy Mexican Eggplant

Ingredients

2 eggplants (2 1/2 lb)
Nonstick spray
1/2 tsp. Freshly ground black pepper
2 c. marinara sauce
1 bottle taco sauce
1/2 tsp. ground cumin
1 package shredded Mexican-blend cheese (2 cups)
1/3 c. Chopped cilantro
1 1/2 c. white rice

Instructions

You'll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
Place half the eggplant on broiler rack, evenly coat with nonstick spray, then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
Heat oven to 350 °F. In medium bowl, stir marinara and taco sauce with cumin.
Spread 1/2 cup sauce in baking dish. Line with half the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup cheese and 1/4 cup cilantro. Repeat layering with remaining eggplant, sauce and cheese; cover with foil.
Bake 40 minutes or until bubbly. Meanwhile, make rice as package directs. Let eggplant rest 10 minutes. Sprinkle top with remaining cilantro. Serve with rice.