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Got a craving for something hearty and flavorful? This Eggplant Enchilada Casserole is a game-changer. Layers of tender eggplant, zesty enchilada sauce, and gooey cheese come together in a dish that's both comforting and packed with veggies. Perfect for a weeknight dinner or a potluck hit, this casserole is easy to whip up and sure to satisfy. Let's dive in!
The name of the recipe: Eggplant Enchilada Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 2 cups enchilada sauce
- 1 cup cheddar or mexican blend shredded cheese
- 1 can drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- Layer the eggplant slices on top of the sauce.
- Top with black beans, corn, and a sprinkle of cumin, chili powder, salt, and pepper.
- Pour more enchilada sauce over the layers and top with shredded cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 40 minutes, or until the eggplant is tender and the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make eggplant enchilada casserole
- Eggplants: Sliced eggplants provide a hearty, low-carb base that absorbs flavors well and adds a tender texture to the casserole.
- Enchilada sauce: This sauce brings a rich, tangy flavor that ties all the ingredients together, making the dish savory and cohesive.
- Shredded cheese: Melts to create a gooey, golden topping that adds creaminess and a satisfying finish to each bite.
- Black beans: Adds protein and a slightly earthy flavor, making the dish more filling and nutritious.
- Corn kernels: Provides a sweet crunch that contrasts nicely with the other textures and flavors in the casserole.
- Cumin and chili powder: These spices add warmth and depth, enhancing the overall flavor profile of the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Enchilada Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly, ensuring the eggplant cooks through and cheese melts perfectly.
- Sharp knife: Needed to slice the eggplants into uniform rounds, which helps them cook evenly in the casserole.
- Cutting board: Provides a stable surface for safely slicing eggplants and other ingredients.
- Measuring spoons: Ensures precise measurement of spices, which is crucial for achieving the right flavor balance.
- Oven: Bakes the casserole to perfection, melting the cheese and tenderizing the eggplant.
Eggplant Enchilada Casserole Recipe
A delicious and hearty casserole made with eggplant and enchilada sauce.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced
- 2 cups enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- Layer the eggplant slices on top of the sauce.
- Top with black beans, corn, and a sprinkle of cumin, chili powder, salt, and pepper.
- Pour more enchilada sauce over the layers and top with shredded cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 40 minutes, or until the eggplant is tender and the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add other veggies like bell peppers or zucchini for extra flavor.
Read more: Eggplant Pasta Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using eggplant instead of tortillas in this casserole makes it gluten-free and adds a unique, hearty texture.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too soggy?
Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry before using.
Can I use a different type of cheese?
Yes, mozzarella or Monterey Jack work well too.
Is it possible to make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
Can I add meat to this recipe?
Sure, cooked ground beef or shredded chicken are great additions.
What can I serve with this casserole?
A simple green salad or some Spanish rice pairs nicely.
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