Eggplant Tortilla Casserole

Eggplant Tortilla Casserole

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From: Diabetic Living Magazine, Spring 2019

This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas. You'd never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 medium eggplant (about 1 lb.)
  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.
  2. Peel the eggplant; slice into ¼-inch-thick rounds. Halve the rounds (or quarter, if large). Arrange in a single layer on the prepared baking sheet; brush 1 Tbsp. oil over the eggplant. Bake, turning once, until the eggplant is just beginning to brown on the edges, 10 to 15 minutes. Let cool.
  3. Heat the remaining 1 Tbsp. 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.
  4. To assemble the casseroles: Cover the bottom of each baking dish with ¼ of the tortilla pieces. Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with ¼ cup Cheddar. Top each with a layer of ½ 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 ¼ cup Cheddar. Cover both dishes with foil. Label and freeze one casserole for up to 1 month.
  5. Bake the remaining casserole until bubbling, about 30 minutes.
  6. Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.
  • To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.
  • Equipment: Two 8-inch-square baking dishes or foil pans

Nutrition information

  • Serving size: 1 4-inch square
  • Per serving: 304 calories; 10 g fat(3 g sat); 10 g fiber; 41 g carbohydrates; 14 g protein; 21 mcg folate; 13 mg cholesterol; 8 g sugars; 0 g added sugars; 926 IU vitamin A; 35 mg vitamin C; 214 mg calcium; 3 mg iron; 250 mg sodium; 488 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value), Calcium (21% dv)
  • Carbohydrate Servings:

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