Mexican Eggplant Aubergine Casserole
Dive into the vibrant flavors of this Mexican Eggplant Aubergine Casserole, a wholesome vegetarian casserole that layers tender baked eggplant with a zesty mix of spiced tomatoes, black beans, and sweet corn. Topped with a generous blend of melted cheddar and Monterey Jack cheeses, this dish strikes the perfect balance between bold Mexican spices and comforting, cheesy goodness. Perfect for weeknight dinners or potlucks, this casserole is easy to prepare yet packed with protein-rich ingredients and fresh cilantro for a burst of color and flavor. Serve it hot with a squeeze of fresh lime for a refreshing citrus finish your taste buds will adore.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon oregano
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup sweet corn (drained if canned)
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 0.25 cup fresh cilantro (chopped)
- 1 large lime (cut into wedges, for serving)
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet and sprinkle with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with a paper towel.
Brush both sides of the eggplant slices lightly with 2 tablespoons of olive oil and arrange them on a baking sheet. Bake for 15 minutes, flipping halfway through, until they are golden and tender. Remove from the oven and set aside.
Meanwhile, finely chop the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
Stir in the ground cumin, chili powder, and oregano, and cook for an additional 1 minute to toast the spices.
Pour in the crushed tomatoes, black beans, and sweet corn. Stir well, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasonings if needed.
In a 9x13-inch (23x33 cm) casserole dish, spread a thin layer of the tomato mixture on the bottom. Add a single layer of baked eggplant slices. Sprinkle a portion of the shredded cheddar and Monterey Jack cheeses over the top.
Repeat the layers (tomato mixture, eggplant, cheese) until all the ingredients are used, ending with a layer of cheese on top.
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 57.8 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2824 mg | 217% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4552 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
