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mexican-eggplant-casserole-recipe

Mexican Eggplant Casserole Recipe

A delicious and hearty Mexican-inspired casserole featuring eggplant, perfect for a family dinner.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven
  • Baking Dish
  • Knife
  • Cutting board

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.

Nutrition value:

Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Casserole, Eggplant
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