Mexican Eggplant Cassarole Recipes

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EGGPLANT AND ZUCCHINI CASSEROLE



Eggplant and Zucchini Casserole image

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

Provided by Linda S. Gibson

Categories     Fruits and Vegetables     Vegetables     Eggplant

Yield 5

Number Of Ingredients 11

2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Steps:

  • In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
  • Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
  • Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
  • Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
  • Bake for 30 to 40 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 49.7 g, Cholesterol 67.8 mg, Fat 25.8 g, Fiber 7.4 g, Protein 19 g, SaturatedFat 15.5 g, Sodium 1077.3 mg, Sugar 10.5 g

MEXICAN EGGPLANT



Mexican Eggplant image

I don't cook a lot of eggplant, but I use this recipe when I want something different to vary my diet. It's quick, easy, and good!

Provided by nomnom

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 10

1 pound ground beef
¼ cup chopped onion
1 tablespoon all-purpose flour
1 (8 ounce) can tomato sauce
¼ cup chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon chili powder
1 eggplant, cut into 1/2-inch slices
salt and ground black pepper to taste
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Sprinkle flour over the beef mixture and toss to coat. Stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture.
  • Season eggplant slices with salt and pepper; arrange over the beef mixture. Place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. Top with Cheddar cheese to serve.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 6.8 g, Cholesterol 100.6 mg, Fat 23.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 11.4 g, Sodium 541.7 mg, Sugar 3.1 g

CHEESY AUBERGINE



Cheesy Aubergine image

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.

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

MEXICAN EGGPLANT CASSAROLE



MEXICAN EGGPLANT CASSAROLE image

Categories     Cheese     Vegetable     Bake     Vegetarian

Yield Makes 6-8 servings

Number Of Ingredients 17

1 1 1/2 - 2 pound purple eggplant
3 cups of prepared salsa
1/2 pound monteray jack cheese shredded
1/2 pound chedder cheese shredded
1 large vidalia onion thinly sliced
1 medium pablemo pepper roasted, peeled and chopped
1 medium green bell pepper chopped
1 medium red bell pepper chopped
flour
bread crumbs
egg
oil for frying
1 t. cilantro
ceyanne pepper to taste
garlic powder to taste
onion powder to taste
1 egg

Steps:

  • Pre-heat oven to 325 degrees. Peel and slice the eggplant into 1/2 inch slices. Dredge in seasoned w/spices flour, egg and bread crumbs. Fry in frying pan untill golden brown turning to each side. Oil bottom of 9 x 13 pan the deeper the pan the better. Make layers of eggplant, vegtables, salsa and cheese untill the pan is full. Bake for 40-45 minutes at 325 degrees.

EASY MEXICAN EGGPLANT CASSEROLE



EASY MEXICAN EGGPLANT CASSEROLE image

Categories     Vegetable     Quick & Easy     Dinner     Casserole/Gratin

Yield 4 people

Number Of Ingredients 9

1 large eggplant (1-1/2 lbs.)
@ 1/4 cup olive oil, or olive oil spray
8 oz. can tomato sauce
10 oz. can Rotel tomatoes
1/2 cup sliced green onions
2 oz. can sliced olives, drained
1/2 teaspoon garlic salt
1 - 1/2 cups shredded Cheddar cheese
@ 1/2 cup sour cream for garnish

Steps:

  • Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.

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