Easy Mexican Eggplant Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
• Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

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.

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.