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eggplant-enchilada-casserole-recipe

Eggplant Enchilada Casserole Recipe

A delicious and hearty casserole made with eggplant and enchilada sauce.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 250 kcal

Equipment

  • Oven
  • Baking Dish
  • Knife
  • Cutting board

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.

Nutrition value:

Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Casserole, Vegetarian
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