Cut eggplant in half lengthwise. Cut crosswise into 1/2-inch slices.
Arrange in pan single layer; sprinkle with salt. Brush with oil;
Sauté onion, mushrooms and almonds in oil. Stir in garlic, tomatoes
with liquid, tomato sauce, chiles, olives, chili powder, salt, oregano
and coriander. Bring to boil; lower heat and cover 20 minutes; uncover,
simmer 10 minutes.
In 2 1/2-quart dish, layer 1/3 tomato sauce, 1/3 eggplant, 1/3 chips
and Jack cheese. (Reserve sour cream, 3/4 cup jack cheese and chips.)