Step 1

Slice off the stem of eggplant. Using a mandolin slicerslice into ¼-inch-thick slices. You should have about 12 slices.

Step 2

Heat oil in large skillet over medium-low heat. Add tomatoes with juicetomato paste and bouillon. Cookstirring frequentlyfor about 5 minutes or until mixture is thickened. Stir in evaporated milk½ teaspoon oregano and sugar. Cook for 1 minute. Remove from heat.

Step 3

Preheat oven to 350° F.

Step 4

Spread 2 tablespoons of sauce in an oven-safe dish.

Step 5

Arrange half of the eggplant slices in one layer on bottom of dish. Top with ½ cup sauce. Sprinkle with half of the chorizo and 1/3 cup cheese. Repeat layers by placing remaining slices over first layer. Top with remaining saucechorizo and cheese.

Step 6

Bake for 20 minutes. Remove from oven; sprinkle with remaining ½ teaspoon oregano and serve.