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
1mediumeggplant(about1lb.)
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.
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.
Stir in tomatoes, beans, chiles, and cilantro.
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.
Cover both dishes with foil.
Label and freeze one casserole for up to 1 month.
Bake the remaining casserole until bubbling, about 30 minutes.
Uncover and continue baking until the cheese is lightly browned, about 10 minutes more.
Let stand for 5 minutes before cutting.
To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
