A delightful baked eggplant casserole layered with a spiced tomato sauce and cheese, perfect for a hearty meal.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and optimal texture for the eggplant.
Slice the eggplants into rounds about 1/4 inch thick.
Uniform slices help in even roasting and layering.
Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet.
Use parchment paper on the baking sheet to prevent sticking.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through.
Flipping ensures both sides are evenly roasted.
In a saucepan, combine the tomato sauce, green onion, cumin, chili powder, Mexican oregano, and green chili. Simmer over medium heat for 10 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Layer the roasted eggplant slices in a casserole dish, followed by a layer of the spiced tomato sauce and a sprinkle of cheddar cheese. Repeat until all ingredients are used, ending with cheese on top.
Press down gently on each layer to compact the casserole for even baking.
Reduce the oven temperature to 350°F (175°C) and bake the casserole for 30-45 minutes until bubbly and golden on top.
Cover with foil if the top browns too quickly.
Let the casserole cool for 5 minutes before serving.
Cooling slightly helps the layers set and makes serving easier.
Serve warm with a dollop of sour cream and a sprinkle of fresh cilantro.
Pair with warm tortillas or a fresh salad for a complete meal.
Continue in our app for the best experience
