Eggplant Tortilla Casserole

 

Ah, Eggplant Tortilla Casserole! That’s a scrumptious, hearty, vegetarian-friendly dish that layers soft eggplant with tortillas, cheese, and generally a tomato-based sauce—sort of like a Mexican-inspired lasagna. Here’s a simple way to make it:

 

Eggplant Tortilla Casserole Recipe

Ingredients (serves 4-6):

2 medium eggplants, sliced into ½-inch rounds

1 tbsp olive oil

Salt and pepper, to flavor

1 onion, finely chopped

2-3 garlic cloves, minced

1 bell pepper, chopped (non-compulsory)

1 can (14 ounces) diced tomatoes

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder (optional for warmth)

6-eight small corn or flour tortillas

1½ cups shredded cheese (cheddar, mozzarella, or a combination)

Fresh cilantro for garnish (optionally available)

Instructions:

1. Prepare the eggplant:

Preheat oven to 400°F (two hundred°C).

Lay the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.

Roast for 20 mins, flipping midway, till smooth and barely golden.

2. Make the sauce:

Heat a bit olive oil in a pan. Sauté onion, garlic, and bell pepper until gentle.

Add diced tomatoes, paprika, cumin, chili powder, salt, and pepper. Simmer for 10–15 minutes till thickened.

3. Assemble the casserole:

Reduce oven to 375°F (one hundred ninety°C).

In a baking dish, unfold a skinny layer of tomato sauce.

 Layer tortillas to cowl the lowest, then upload roasted eggplant slices, extra sauce, and a few cheese.

Repeat layers till ingredients are used, finishing with cheese on pinnacle.

4. Bake:

Cover with foil and bake for 20 minutes.

Remove foil and bake an extra 10 mins, until cheese is bubbly and golden.

5. Serve:

Let it relaxation five mins earlier than cutting. Garnish with clean cilantro.

This dish is bendy: you may add beans for protein, use zucchini along with eggplant, or make it vegan through swapping cheese for plant-based cheese.

If you need, I can provide you with a fancier version with layers of roasted vegetables, black beans, and a creamy cashew sauce—it’s even more like a Mexican lasagna and extra rich in flavor.

Do you want me to do that model too.