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. Source: Diabetic Living Magazine, Spring 2019

Joyce Hendley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.

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  • 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 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.

  • 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.

  • 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 Cheddar. 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 Cheddar. Cover both dishes with foil. Label and freeze one casserole for up to 1 month.

  • Bake the remaining casserole until bubbling, about 30 minutes.

  • Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.

Tips

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 Facts

304 calories; 10.1 g total fat; 3 g saturated fat; 13 mg cholesterol; 250 mg sodium. 488 mg potassium; 41.3 g carbohydrates; 10.2 g fiber; 8 g sugar; 14.2 g protein; 926 IU vitamin a iu; 35 mg vitamin c; 21 mcg folate; 214 mg calcium; 3 mg iron; 84 mg magnesium;