Eggplant Tortilla Casserole
This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas. You'd never guess that within this comforting casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note.
Ingredients
- 1 medium eggplant (about 1 lb.)
- 2 tablespoons neutral oil, such as canola or avocado, divided
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 (28 ounce) can no-salt-added diced tomatoes
- 2 (15 ounce) cans no-salt-added black beans, rinsed
- 2 (4.5 ounce) cans mild green chiles
- ΒΌ cup chopped fresh cilantro
- 10 corn tortillas, quartered
- 1 cup shredded extra-sharp cheddar cheese