Cheesy Aubergine

"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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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Redsie photo by Redsie
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by CathyNH photo by CathyNH
Ready In:
1hr 5mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 450.
  • 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.
  • 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.
  • Turn oven down to 350 when eggplant is done.
  • 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.
  • Bake at 350 until heated through and bubbly (about 30 minutes).
  • Top with sour cream if desired.

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Reviews

  1. chaiandallthatjazz
    I love eggplant and Mexican food...so 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!
     
  2. Goody2shz
    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.
     
  3. Suzanne R.
    This dish was amazing! Thank you so much. I had a last minute get-together and some eggplant I wanted to use. We were doing a Mexican theme so this was a no-brainer. I've never had it this way. I LOVE eggplant anyway, but this is my new favorite! So delicious and EVERYONE loved it. I had no leftovers at all, so I made it again today ;) Thanks again!
     
  4. luvzdjello
    The recipe was quick, easy and delicious! Next time I will add some chipotle pepper for some added spice. I used a 9x9 baking dish which allowed the dish to have three layers. Once the casserole was removed from the oven I let it cool for about 15minutes before serving. I did not have any problems with the casserole being runny. My hubby and I both loved it! This will stay in the rotation. I'm giving this recipe 5 stars because the recipe is very versatile, any combo of ingredients would be delicious.
     
  5. Dr. Jenny
    This was really easy and really good. The only modifications made were that my cheddar was not fat-free and DH doubled the cumin and garlic powder. Perfect. DH and I ate the whole dish. DH also indicated he would have this again. A real compliment! He is interested in adding beans the next time we make it to see how it compared. Thanks for posting!
     
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Tweaks

  1. Gayle H.
    I sliced the eggplant lengthwise and salted them on both side before baking in the oven. The salt makes the eggplant more tender and less fleshy it also removes any bitterness. For the sauce I added 3x the amount of cumin, plus 1/2 tsp, paprika, 1 tsp minced garlic (instead of powder), white onion instead of green, chives, and a pinch of salt. I also added about 1/4 tsp of sriracha sauce.
     
  2. The Normans
    We followed the tweaks used by Gayle H.
     
  3. Suzanne R.
    Just added some tomato paste to thicken the sauce. My husband gets weird about sauce being too thin! lol But the taste was amazing either way.
     
  4. J-Lynn
    This is so good! I usually avoid eggplant, but this is worth the weird vegetable! It really tastes yummy! I substituted refried beans for the green chilies to add some substance- mixed about 1/3 of a can with half a can tomato sauce. (only used 1 large eggplant, and it served 2 of us.) Thanks for posting this great recipe!<br/>*Made it again; the flavor of the sauce really makes the dish, I found that adding a bit of chili powder kicks it up. We also like to add just 1 or 2 tortillas in strips.
     
  5. chaiandallthatjazz
    I love eggplant and Mexican food...so 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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