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Ingredients
US|METRIC
2 SERVINGS
- 6 eggplant (1/2-inch-thick, slices, cut lengthwise from the center of 2 medium eggplants)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/3 cup refried beans
- 1/3 cup red enchilada sauce
- 2 Tbsp. reduced fat cream cheese (light/)
- 1/4 cup reduced fat Mexican blend cheese (shredded)
- light sour cream (optional)
- scallions (optional)
- sliced black olives (optional)
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