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If you're craving something hearty yet packed with flavor, this Mexican Eggplant Casserole is your go-to dish. Layers of tender eggplant, zesty salsa, and gooey cheese come together with a kick from cumin and chili powder. It's a simple, satisfying meal that brings a taste of Mexico to your kitchen. Let's dive in!
Mexican Eggplant Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 1 cup mexican blend shredded cheese
- 1 cup salsa
- 1 can drained and rinsed black beans
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 10 minutes to draw out moisture. Pat dry.
- In a baking dish, layer the eggplant slices, black beans, salsa, and shredded cheese. Repeat layers until all ingredients are used.
- Sprinkle cumin and chili powder over the top. Drizzle with olive oil.
- 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. Enjoy!
What You Will Need
Read more: Eggplant Enchilada Casserole Recipe
What you will need to make Mexican Eggplant Casserole
- Eggplants: Provides a hearty base, absorbing flavors while offering a tender texture that complements the other ingredients.
- Mexican blend shredded cheese: Adds a creamy, melty layer that binds everything together and gives a rich, savory taste.
- Salsa: Brings a zesty, tangy element that enhances the overall flavor profile with a bit of heat.
- Black beans: Adds protein and a satisfying, slightly nutty texture that balances the dish.
- Cumin: Infuses a warm, earthy flavor that deepens the taste of the casserole.
- Chili powder: Adds a smoky, spicy kick that elevates the dish's Mexican-inspired flavors.
- Olive oil: Helps to cook the eggplant evenly and adds a subtle richness to the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Eggplant Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly, ensuring all ingredients cook through properly.
- Sharp knife: Needed for slicing eggplants thinly and uniformly, which helps them cook evenly.
- Cutting board: Provides a stable surface for slicing eggplants and other ingredients safely.
- Measuring spoons: Ensures accurate measurement of spices like cumin and chili powder for consistent flavor.
- Mixing bowl: Useful for combining black beans with salsa, ensuring even distribution in the casserole.
- Aluminum foil: Can be used to cover the casserole during baking to prevent over-browning of the cheese.
Mexican Eggplant Casserole Recipe
A delicious and hearty Mexican-inspired casserole featuring eggplant, perfect for a family dinner.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced
- 1 cup shredded cheese Mexican blend
- 1 cup salsa
- 1 can black beans drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 10 minutes to draw out moisture. Pat dry.
- In a baking dish, layer the eggplant slices, black beans, salsa, and shredded cheese. Repeat layers until all ingredients are used.
- Sprinkle cumin and chili powder over the top. Drizzle with olive oil.
- 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. Enjoy!
Notes:
For a spicier version, add some chopped jalapeños.
Read more: Eggplant and Zucchini Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 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 aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 15 minutes, and bake as directed.
Using eggplant in a casserole not only adds a unique flavor but also helps absorb the spices and salsa, making each bite more flavorful.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too soggy?
Sprinkle salt on the slices and let them sit for 10 minutes to draw out moisture. Pat them dry before layering.
Can I use a different type of cheese?
Absolutely, feel free to use cheddar, mozzarella, or any cheese you prefer.
Is there a substitute for black beans?
Yes, you can use pinto beans or kidney beans as an alternative.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate. Bake it when you're ready to serve.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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