50+ Easy Mexican Food Recipes for Cinco de Mayo and Everyday
Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Mexican Eggplant Casserole (Vegetarian)
Recipe: #7826
October 28, 2011
"I've changed this over time from a Sunset recipe so am posting my current version here. If you would like it spicier add jalapenos. It tastes like enchiladas but is much healthier and easy too! I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the crunchy 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. Some interesting facts about eggplants:"
Original is 5 servings
Ingredients
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TOO MANY EGGPLANTS? USE THEM HERE!
Garlic Bread Substitute: Get it here.
Pasta: Garlic Alfredo Eggplant recipe.
Lasagna: Fried Eggplant Lasagna
Step by Step Method
Step 1
Preheat oven to 450.
Step 2
Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Sprinkle eggplant with garlic salt. Bake until soft when pressed about 15-25 minutes. Turn oven down to 350 when eggplant is done. Remove eggplant from oven and set aside.
Step 3
Meanwhile , in a small pot, combine tomatoes, tomato paste, chilies, dried onions, garlic and spices. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. Stir in olives, green onions and cilantro and remove from heat.
Step 4
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.
Step 5
Bake at 350 until heated through and bubbly (about 30 minutes).
Step 6
Top with sour cream if desired.
Nutritional Facts
Serving Size: 1 (304.3 g), Calories 242, Total Fat - 14.4 g, Saturated Fat - 4.5 g, Cholesterol - 19.1 mg, Sodium - 346.8 mg, Total Carbohydrate - 16.6 g, Dietary Fiber - 7.1 g, Sugars - 8.6 g, Protein - 15.6 g, Calcium - 349.9 mg, Iron - 1.8 mg, Vitamin C - 19.7 mg, Thiamin - 0.1 mg.Tips
- Cooking oil spray
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 eggplants, look for ones that are firm and heavy for their size, with smooth, shiny skin.
- When selecting canned tomatoes, look for ones with no added salt or sugar.
- Replace the eggplants with zucchini. Benefit: Zucchini is a low-calorie vegetable that is high in fiber, vitamin C and potassium, making it a healthier alternative to eggplants.
- Replace the cheddar cheese with vegan cheese. Benefit: Vegan cheese is a dairy-free alternative that is lower in saturated fat and cholesterol, making it a healthier choice for those who are lactose intolerant or vegan.
Italian Eggplant Casserole Replace the Mexican spices with Italian spices such as oregano, basil, and parsley. Use mozzarella cheese instead of cheddar cheese and add some cooked Italian sausage or ground beef to the casserole.
Mediterranean Eggplant Casserole Replace the Mexican spices with Mediterranean spices such as garlic, rosemary, and thyme. Use feta cheese instead of cheddar cheese and add some olives, capers, and sun-dried tomatoes to the casserole.
Mexican Rice: Mexican Rice is a flavorful side dish that pairs perfectly with Mexican Eggplant Casserole. The rice is cooked in a tomato and garlic base, giving it a delicious flavor. It is a great way to add some texture and extra flavor to the meal!
Black Beans: Black Beans are a great accompaniment to Mexican Rice and Mexican Eggplant Casserole. They are packed with fiber, protein and vitamins and minerals, making them a nutritious addition to the meal. The smoky, earthy flavor of the beans complements the flavors of the Mexican Rice and Casserole, making it the perfect side dish.
FAQ
Q: How can I make this recipe spicier?
A: You can add jalapenos to the sauce to make it spicier. You can also adjust the amount of cumin, garlic powder, and black pepper to your desired level of spiciness.
Q: What is the best way to store this recipe?
A: This recipe can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to reheat it thoroughly before eating.
3 Reviews
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Fun facts:
The eggplant is believed to have originated in India, and was introduced to the Mediterranean region by the Arabs in the 8th century.
Famous chef Julia Child was known for her love of eggplant, and even included eggplant recipes in her cookbooks.