Best 4 Easy Mexican Eggplant Casserole Recipes
Embark on a culinary adventure with our versatile Mexican Eggplant Casserole, a delectable dish that seamlessly blends the vibrant flavors of Mexican cuisine with the hearty goodness of eggplant. This savory casserole is a symphony of textures and tastes, featuring tender eggplant slices, a flavorful tomato-based sauce, a medley of Mexican spices, and a gooey cheese topping. It's a perfect main course for a weeknight dinner or a delightful addition to your next potluck gathering. With three variations - Classic, Black Bean, and Poblano - this recipe offers a range of options to suit your preferences and dietary needs. Get ready to tantalize your taste buds and indulge in the comforting embrace of this Mexican-inspired masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
EASY MEXICAN EGGPLANT CASSEROLE
Steps:
- Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
Tips:
- Choose the right eggplant: Select firm, glossy eggplants with smooth, unblemished skin. Avoid eggplants that are too large or have wrinkles or bruises.
- Prepare the eggplant properly: Cut the eggplant into evenly sized pieces to ensure they cook evenly. Soaking the eggplant in salted water before cooking helps to reduce bitterness and remove excess moisture.
- Use a variety of spices: Mexican cuisine is known for its bold flavors. Experiment with different spices, such as chili powder, cumin, paprika, and oregano, to create a flavorful casserole.
- Don't overcook the eggplant: Eggplant can become mushy if it is overcooked. Cook it until it is tender but still slightly firm.
- Serve with your favorite toppings: Mexican eggplant casserole can be served with a variety of toppings, such as sour cream, guacamole, salsa, and shredded cheese.
Conclusion:
Mexican eggplant casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its combination of flavorful spices, tender eggplant, and gooey cheese, this casserole is sure to be a hit with everyone at the table. So next time you're looking for a satisfying and easy-to-make meal, give this Mexican eggplant casserole a try.
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