Eggplant Tortilla Casserole
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 4-inch square
Per Serving:
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.