Greek Tex Mex Fusion: Eggplant Tortilla Casserole

 

     Although I am always looking to try something new, I am a bit reluctant with eggplant.   Given the right dish I love eggplant, Barb not so much.  I have made Moussaka and Shrimp Stuffed Eggplant which she enjoyed.  She had only eaten it peeled and fried as a child and never cared for it.  This will be another venture into the unknown for my bride, but I have no doubt she'll enjoy it.  It just takes the right dish.

      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 Tex-Mex casserole hides a layer of thinly sliced eggplant.  The thin slices become tender when roasted and add a subtle savory note.  Normally a vegetarian dish, I added ground turkey for additional flavor.  

NOTE:  This recipe can be halved for the RV or yielding less than 6.

1 medium eggplant

1 pound ground turkey, chicken, or pork (your choice) 

2 Tbsp. extra virgin olive oil

2 medium onions, sliced

2 cloves garlic, minced

1 Tbsp. chili powder (I like green)

2 tsp. dried oregano 

1 tsp. onion powder

1/2  tsp. cumin 

1 can 28 oz. diced tomatoes (I prefer Cento) 

2 15 oz. cans black beans

2  4 oz. cans roasted green Hatch chiles diced

1 package corn tortillas torn into quarters

1 1/2 cups shredded cheddar, Monterey jack, or colby jack

2 Tbsp. cilantro

     Preheat oven to 375 degrees.  Lube a large rimmed baking sheet with the olive oil.  Peel the eggplant; slice into 1/4-inch-thick rounds.  Halve the rounds (or quarter, if large).  Arrange in a single layer on the prepared baking sheet; brush 1 Tbsp. oil over the eggplant.   Bake, turning once, until the eggplant is just beginning to brown on the edges, 10 to 15 minutes.  Let cool.

Roasted Eggplant Slices

      Heat the remaining 1 Tbsp. oil in a large nonstick or cast iron skillet over medium-high heat.  Add ground meat and stir till browned.  Add onions and cook, stirring, until soft, about 10 minutes.  Add garlic, chili powder, oregano, onion powder, and cumin; continue cooking just until fragrant, about 30 seconds.  Stir in tomatoes, beans, chiles, and cilantro.  Set aside.

Simmerin'

      To assemble the casseroles:  cover the bottom of the baking dish with some of the torn tortilla pieces. Spread 1 cup of the tomato bean meat mixture over the tortillas, then sprinkle with 1/4 cup Cheddar. Top with a layer of half of the eggplant pieces, then repeat layer each with 1 cup of the tomato-bean mixture.  Layer the remaining tortilla pieces, remainder of the eggplant pieces, and tomato bean mixture on top.  Sprinkle once again with shredded cheddar.  Cover dish with foil.  

Cover with foil; ready to bake

      Bake the casserole @375 degrees till bubbling about 25 minutes. Uncover and continue baking for about 10 minutes till the cheese becomes lightly browned.  Let stand for about 5 minutes before cutting and serving.  Barb did enjoy this dish, but found it a bit spicy.  You could perhaps reduce amount of chili powder or Hatch Chiles to solve this.  

Coolin' off

Plated finis'

"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company with three million employees"

Mario Batali

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