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    You are in: Home / Recipes / Mexican Eggplant (Aubergine) Casserole Recipe
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    Mexican Eggplant (Aubergine) Casserole

    Mexican Eggplant (Aubergine) Casserole. Photo by Redsie

    1/8 Photos of Mexican Eggplant (Aubergine) Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Engrossed's Note:

    Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the 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.

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    1. 1
      Preheat oven to 450.
    2. 2
      Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
    3. 3
      Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
    4. 4
      Turn oven down to 350 when eggplant is done.
    5. 5
      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.
    6. 6
      Bake at 350 until heated through and bubbly (about 30 minutes).
    7. 7
      Top with sour cream if desired.

    Ratings & Reviews:

    • on November 01, 2011


      I love eggplant and Mexican I knew I had to try this dish, and what a great combo it is! It was easy to make and so delicious! I added minced garlic instead of garlic powder, and also added black beans. Definitely a keeper!

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    • on September 27, 2010


      This was really good! I roasted the eggplants on my gas grill then layered them in the casserole dish with corn tortillas, following the rest of the recipe exactly. Came out delicious. Hubby loved it and it gave me another way (besides eggplant Parmesan) to use up my homegrown eggplants. Thanks.

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    • on February 02, 2011


      This was fabulous! I didn't do exactly to recipe. I didn't have regular garlic powder, so I had to use garlic salt. I couldn't find spring onions, so I just used a sprinkle of dried onion. I also had to substitute two fresh jalapenos for the diced mild chiles. I saw in the other reviews that people were adding tortillas and beans, so I did. I happened to have some fabulous cooked black beans on hand (thanks to my Mexican mother-in-law) and put a lot of it into the layers. Absolutely delicious! In the future, I will probably double up the sauce, increase the tortillas, and double up the eggplant (maybe the one I bought was just too small?). That sucker was gone within about 5 minutes of being made. And yes, it did taste exactly like enchiladas!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (69)


    Nutritional Facts for Mexican Eggplant (Aubergine) Casserole

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 160.1
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.5 g
    Cholesterol 4.6 mg
    Sodium 1669.6 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 8.6 g
    Sugars 13.9 g
    Protein 13.4 g

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