Main dish, vegetarian
Eggplant Tortilla Casserole
You'd never guess this comforting Tex-Mex casserole hides thinly sliced eggplant. The thin slices become tender when roasted, adding a subtle savory note. To ease prep, ingredients are added in layers to skip the fuss of rolling and stuffing individual tortillas—plus, this double-batch recipe makes one casserole for tonight and one to freeze for dinner another night.
Prep time 30
Cook Time 40
Total Time 70
Makes: 8 Servings
Saturated Fat 3g
Dietary Fiber 10g
Total sugars 8g
STEP 1 Preheat oven to 375°F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.
STEP 2 Peel the eggplant; slice into 1/4-inch-thick rounds. Halve the rounds (or quarter, if large). Arrange in a single layer on the prepared baking sheet; brush 1 tablespoon oil over the eggplant. Bake, turning once, until the eggplant is just beginning to brown on the edges, 10 to 15 minutes. Let cool.
STEP 3 Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring, until soft, about 10 minutes. Add garlic, chili powder, oregano, onion powder, and cumin; continue cooking just until fragrant, about 30 seconds. Stir in tomatoes, beans, chiles, and cilantro. Set aside.
STEP 4 To assemble the casseroles, cover the bottom of each baking dish with 1/4 of the tortilla pieces. Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with 1/4 cup cheese. Top each with a layer of 1/2 of the eggplant pieces, then layer each with 1 cup of the tomato-bean mixture. Divide the remaining tortilla pieces and remaining tomato-bean mixture between the casseroles, then sprinkle each with 1/4 cup cheese. Cover both dishes with foil. Label and freeze one casserole for up to 1 month. Bake the remaining casserole until bubbling, about 30 minutes.
STEP 5 Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.
© Meredith Corporation. All rights reserved. Used with permission.
1 medium eggplant (about 1 pound)
2 tablespoons canola oil , divided
2 medium onions , thinly sliced
3 cloves garlic , minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon ground cumin
1 28-ounce can no-salt-added diced tomatoes
2 15-ounce cans no-salt-added black beans , rinsed
2 4.5-ounce cans mild green chiles
¼ cup chopped fresh cilantro
10 corn tortillas , quartered
1 cup shredded extra-sharp Cheddar cheese