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.

Joyce Hendley
Source: Diabetic Living Magazine, Spring 2019


Ingredient Checklist


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

  • 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.


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; protein 14.2g; carbohydrates 41.3g; dietary fiber 10.2g; sugars 7.7g; fat 10.1g; saturated fat 3g; cholesterol 12.7mg; vitamin a iu 925.8IU; vitamin c 35.2mg; folate 20.6mcg; calcium 213.8mg; iron 3mg; magnesium 84.3mg; potassium 487.7mg; sodium 250mg.

Reviews (1)

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Rating: 3 stars
I was excited to try a new vegetarian meal. I cut the recipe in half (1 8x8 foil pan) since I hadn't tried it. Not very flavorful, both my husband & daughter agreed. Maybe we shouldn't have cut spices in half too? Maybe add fresh cilantro to the top of the casserole. And does it need to be baked for so long? Most things are already heated in the pan. Read More