Mexican Eggplant Casserole

15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Eggplant is one of the vegetables I have success with growing, so I am always looking for new ways to prepare them. Love Mexican and Southwest flavors, so I'm also always looking for sides for those. This is a great solution!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (277.1 g)
  • Calories 431.5
  • Total Fat - 19.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 22.5 mg
  • Sodium - 709 mg
  • Total Carbohydrate - 53.2 g
  • Dietary Fiber - 9.8 g
  • Sugars - 5.8 g
  • Protein - 13.1 g
  • Calcium - 336.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 139.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cut eggplant into 1/2 inch slices; brush both sides of slices with oil. Place on a large baking sheet. Bake at 450° for 15 minutes or until tender. Set aside.

Step 2

Combine tomato sauce and the next 5 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

Step 3

Arrange half of the eggplant slices in the bottom of a 2 quart casserole. Spoon half of the tomato mixture over the eggplant; sprinkle with half the cheese. Repeat layers with the remaining half of the eggplant, sauce, and cheese.

Step 4

Bake, uncovered, at 350° for 20 to 25 minutes or until cheese melts and the mixture is thoroughly heated. Serve with sour cream.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the eggplant, choose one that is firm and has a glossy, smooth skin.
  • Be sure to use ripe olives when adding to the recipe.

  • Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil is a healthier option than vegetable oil, and it also adds a subtle flavor to the dish.
  • Instead of cheddar cheese, use mozzarella cheese. The benefit of this substitution is that mozzarella cheese melts better than cheddar cheese, making it easier to incorporate into the casserole. Additionally, mozzarella cheese has a milder flavor than cheddar cheese, which will allow the other flavors in the dish to shine through.

Vegetarian Mexican Eggplant Casserole Omit the olives and replace the cheddar cheese with a vegan cheese alternative. Substitute the sour cream with a vegan yogurt or sour cream alternative.



Mexican Street Corn Salad - This sweet and spicy salad is the perfect accompaniment to the Mexican Eggplant Casserole. It adds a pop of color and flavor to the dish, and the creamy mayonnaise and salty cheese bring out the flavors of the eggplant and tomato sauce.


Mexican Rice Pilaf - This flavorful rice pilaf is the perfect accompaniment to the Mexican Eggplant Casserole. It adds a great texture and flavor to the dish, and the combination of rice, vegetables, and spices make it a complete meal. The pilaf is also a great way to add more vegetables to the meal, making it even healthier.




FAQ

Q: How long should I bake the eggplant?

A: Bake the eggplant slices at 450° for 15 minutes or until tender. Bake the casserole at 350° for 20 to 25 minutes or until cheese melts and the mixture is thoroughly heated.



Q: What ingredients do I need for eggplant casserole?

A: You will need eggplant slices, olive oil, garlic, onion, tomato sauce, oregano, salt, pepper, Parmesan cheese, and mozzarella cheese.

1 Reviews

Daily Inspiration

This is a very tasty casserole - made just as directed. The only thing I would do differently next time is to add additional eggplant. Served this with some Italian sausages.

5.0

(20 Oct 2020)

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Fun facts:

The dish is believed to have originated in Mexico, where eggplant is a popular ingredient in many dishes. The Aztecs, who lived in Mexico centuries ago, grew eggplants and used them in their cooking.

The dish is also popular among celebrities, with the likes of Oprah Winfrey and Gwyneth Paltrow being fans of the Mexican Eggplant Casserole. Winfrey even incorporated the dish into her cookbook, "Food, Health and Happiness."