Best Easy Mexican Eggplant Casserole Recipes

Cheesy Aubergine image

Provided by Engrossed

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives, drained
6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
cooking spray

Steps:

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.

Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4

Eggplant Tacos image

Provided by DnDCross

Time 35m

Yield 4

Number Of Ingredients 12

¼ cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
¼ jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
4 taco shells

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g

Mexican Fiesta Casserole image

Provided by Bobby Deen

Yield Serves 8

Number Of Ingredients 12

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Steps:

1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.