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1 medium eggplant (about 1 lb.)
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2 tablespoons neutral oil, such as canola or avocado, divided
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2 medium onions, thinly sliced
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3 cloves garlic, minced
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1 tablespoon chili powder
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2 teaspoons dried oregano
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 (28 ounce) can no-salt-added diced tomatoes
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2 (15 ounce) cans no-salt-added black beans, rinsed
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2 (4.5 ounce) cans mild green chiles
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¼ cup chopped fresh cilantro
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10 corn tortillas, quartered
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1 cup shredded extra-sharp Cheddar cheese
Eggplant Tortilla Casserole
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.
Nutrition Information
145
Calories
30g
Carbohydrates
29g
Protein
265mg
Potassium
5g
Fiber
11g
Sugar
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