Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Dinner Recipes Diabetic Casserole Recipes Eggplant Tortilla Casserole 4.0 (2) 2 Reviews 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 casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note. By Joyce Hendley, M.S. Joyce Hendley, M.S. Twitter Joyce Hendley has been writing about food and health for nearly 3 decades. Her recipes and writing are informed by sound nutrition principles, and honor the nourishing wisdom of home cooks all over the world. EatingWell's Editorial Guidelines Updated on March 2, 2023 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 40 mins Total Time: 1 hrs 10 mins Servings: 8 Yield: 8 servings Nutrition Profile: Bone Health Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Fiber Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 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 Directions 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 Print Nutrition Facts (per serving) 304 Calories 10g Fat 41g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 304 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 10g 36% Total Sugars 8g Protein 14g 28% Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 13mg 4% Vitamin A 926IU 19% Vitamin C 35mg 39% Folate 21mcg 5% Sodium 250mg 11% Calcium 214mg 16% Iron 3mg 17% Magnesium 84mg 20% Potassium 488mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved