This vegetarian casserole boasts Mexican-inspired flavours, but is made in layers like an Italian lasagna.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 1 tbsp Olive oil for cooking
- 1 small yellow onion, finely diced
- 2 large garlic cloves, finely minced
- 1 tsp cinnamon
- One 540 mL can diced tomatoes or 2 cups freshly chopped roma tomatoes
- One 540 mL can black beans, drained and rinsed
- 4 small Italian eggplant (or long eggplant), thinly sliced 1/4 -inch thick, lengthwise
- ½ cup parmesan cheese, grated
- 3 tablespoons finely chopped fresh basil; separate 1 tbsp out for garnish at the end
- Salt and pepper to taste
- Preheat the oven to 350 degrees F. Grease 8x8 casserole dish with butter or spray oil.
- Heat a thin layer of olive oil in a large pan. Saute the onion over medium heat until soft, 5 minutes. Add the garlic and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in the black beans and 2 tbsp of the parsley. Add salt and pepper to suit your taste.
- Pour about a third of the sauce into the pan, to cover the bottom. Roll the eggplant into spirals and place in the pan. Pour remaining sauce over evenly and sprinkle cheese on top.
- Cover with foil and bake for about 30-40 minutes until the eggplant is very soft. Remove foil for last 5 minutes if you like to make the cheese a little brown on top.
- To keep its shape, let rest for 10 minutes with foil on to keep warm before serving. Just before serving, top with remaining fresh parsley to garnish and enjoy with a fresh green salad and some garlic bread, alternatively rice or grain of choice.
Feel free to replace the basil with an herb of your choice (parsley, oregano, etc.)