Eggplant Tortilla Casserole

4.2

(5)

5 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.

Joyce Hendley, M.S.

Updated on September 19, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Prep Time:

30 mins

Additional Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Bone-Health Diabetes-Friendly Nut-Free Healthy Aging Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Low-Calorie

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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

Originally appeared: Diabetic Living Magazine, Spring 2019; updated March 2023

Nutrition Facts (per serving)

304	Calories
10g	Fat
41g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 4-inch square
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.