Mexican Eggplant Casserole

2 eggplants (2 1/2 lb), cut in 1/2-in. thick rounds
Olive oil
1/2 teaspoon(s) freshly ground black pepper
2 cup(s) marinara sauce
1 bottle(s) (8 oz) taco sauce (see recipe here)
1/2 teaspoon(s) ground cumin
1 package(s) (8 oz) shredded Mexican-blend cheese (2 cups)
cup(s) chopped cilantro
1 1/2 cup(s) white rice
1 can black beans
1 can corn or 1/2 bag frozen corn
1 onion chopped
1 bell pepper chopped
2 jalapenos chopped

Saute onions, peppers, and jalepenos with olive oil. Stir in beans and corn until warm, and set aside.
Place eggplant on broiler rack, evenly coat with olive oil, then sprinkle with pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender.
Heat oven to 350°F. In bowl, stir marinara and taco sauce with cumin.
Spread 1/2 cup sauce in baking dish. Line with half the eggplant. Spoon 1/2 the beans and veggie mixture. Spoon on 1 1/4 cups sauce; top with 1 cup cheese and 1/4 cup cilantro. Repeat layering with remaining eggplant, sauce, beans, and cheese; cover with foil.
Bake 40 minutes or until bubbly. Let eggplant rest 10 minutes. Sprinkle top with remaining cilantro.

Molly Fogleman introduced this recipe to us. I am always looking for eggplant recipes as I love to incorporate it into our diet, but generally speaking have no clue what to do with it. We don’t eat this too often as we try to keep our dairy intake low, but otherwise its a hearty, healthy meal for any time of year.

This recipe is adapted from Women’s Day.


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