CHEESY MEXICAN EGGPLANT

CHEESY MEXICAN EGGPLANT
Non-stick spray
1 1/2 cups white rice
2 eggplants (2 1/2 lb), cut in 1/2-in. thick rounds
2 cups marinara sauce
1/2 tsp freshly ground black pepper
1 bottle (8 oz) taco sauce
1/2 tsp ground cumin
2 cups of shredded cheese
1/3 cup chopped cilantro

Heat a broiler. Place half the eggplant on broiler rack, evenly coat with non-stick spray, then sprinkle with half the pepper.
Broil 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 and enjoy.