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Eggplant Tortilla Casserole

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

Ingredients:
  • 1 medium eggplant (about 1 lb.)
  • 2 tablespoons neutral oil, such as canola or avocado, 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:
  1. Preheat oven to 375 degrees F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the remaining casserole until bubbling, about 30 minutes.
  6. Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.
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