Mexican Eggplant Casserole
Tastes like enchiladas Yummy and healthier than regular enchiladas. Adapted from Sunset. It's also great with a can of diced tomatoes and 1 tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Tastes like enchiladas Yummy and healthier than regular enchiladas. Adapted from Sunset. It's also great with a can of diced tomatoes and 1 tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
- cooking spray
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 15 ounces tomato sauce
- 1 1/2-2 lbs eggplants unpeeled and cut into 1/2 inch slices (i use the american ones)
- 4 ounces diced mild green chilies
- 1/2 cup green onion sliced
- 2 1/4 ounces sliced black olives drained
- 6 ounces fat-free cheddar cheese, shredded (about 1 1/2 c
- Carbohydrate 7.98470637011534 g
- Cholesterol 0 mg
- Fat 2.03739313122303 g
- Fiber 2.47916458589645 g
- Protein 1.86259914072867 g
- Saturated Fat 0.269264038341349 g
- Serving Size 1 1 -6 serving(s) (206g)
- Sodium 698.618789726018 mg
- Sugar 5.50554178421889 g
- Trans Fat 0.150504078839285 g
- Calories 50 calories
Step-by-step
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer.
- Spray the tops of the eggplant with oil.
- Bake until soft when pressed about 15-25 minutes.
- Meanwhile, in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives.
- Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish.
- Spoon half the sauce over eggplant and sprinkle with half the cheese.
- Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
My Go-To Comfort Food: Mexican Eggplant Casserole
As a busy working mom, finding time to cook delicious and healthy meals can feel like a never-ending quest. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present pressure to put a nutritious dinner on the table. But let me tell you about my secret weapon: Mexican Eggplant Casserole. This recipe isn't just a lifesaver; it's a flavor explosion that my whole family craves. It’s a healthier twist on classic enchiladas, lighter yet bursting with the same vibrant taste.
I first discovered this recipe years ago, and it’s become a staple in my home. The beauty of this dish lies in its adaptability. Want a spicier kick? Add some jalapeños! Need a heartier meal? Toss in some beans or ground beef. Feeling adventurous? Experiment with different cheeses. The possibilities are endless. I’ve tweaked the recipe over time, adding garlic salt to the eggplant for extra flavor, using reduced-fat cheese to keep it healthier, and sometimes adding a can of diced tomatoes and tomato paste for a richer sauce. I even prefer to serve it alongside a simple, undressed salad of romaine lettuce, purple cabbage, and grape tomatoes – the contrasting textures and flavors are incredible. It is a perfect dish for casual weeknight dinner.
The best part? This casserole can be largely prepped ahead of time. I often assemble the layers the night before, then simply pop it in the oven when I get home from work. This makes those hectic weeknights infinitely more manageable. There's nothing quite like the aroma of this bubbling casserole filling the kitchen, promising a comforting and flavorful meal. The eggplant becomes incredibly tender in the oven, soaking up the delicious tomato-based sauce and melting cheese. The flavors meld beautifully, creating a dish that's both satisfying and surprisingly light. It’s also very easy to adjust the ingredients to whatever you may have on hand. It's a recipe you can rely on to please everyone at the dinner table. It's easy, customizable, and just plain delicious!
Beyond its convenience, this casserole has become more than just a meal; it's a tradition. My kids eagerly anticipate it, and it's a dish I often share with friends and family. It's the kind of dish that fosters connection, creating warm memories around the dinner table. The simple act of gathering together to enjoy this comforting food is what makes it truly special.
So, whether you’re a busy professional juggling multiple responsibilities or simply looking for a delicious and easy weeknight dinner, give this Mexican Eggplant Casserole a try. I guarantee it'll quickly become a new favorite in your household. The taste, the ease of preparation, and the inherent adaptability make this recipe a true winner. And let me tell you, the compliments will pour in!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some diced jalapeños for extra heat.
- Make it heartier: Include black beans, pinto beans, or your favorite ground meat (beef, chicken, or turkey).
- Add more veggies: Bell peppers, zucchini, or mushrooms would be delicious additions.
- Cheese options: Experiment with different cheeses such as Monterey Jack, pepper jack, or even a blend of Mexican cheeses.
- Serve with: Rice, quinoa, or a fresh salad are all great accompaniments to this casserole.
