Beef / Pork

Eggplant Quesdilla Cassarole is for Dinner.

Eggplant Quesdilla Cassarole takes 40 minutes to prepare.

Eggplant Quesdilla Cassarole takes 45 minutes to cook.

Eggplant Quesdilla Cassarole makes 15 servings.

The ingredients for Eggplant Quesdilla Cassarole are:

2 fresh peeled large eggplant. sliced to 1/4 inch. Salt them and drain on paper towels 15 min. each side. Then fry over med. heat for 5 min a side.
1# lean hamburger sauteed (while eggplant is standing).
1 tsp. chili pwder
1 tsp cumin
1 tsp garlic, pwder or fresh
1/2 tsp. oregano
1/tsp. crushed red pepper flakes
1 cup chopped onion
1 cans tomato sauce (8 oz.)
1 can corn (83/4 oz.)
1 can green chilis (small)
1 can black beans (15 oz.) drained
2 Cups cheddar cheese

Here is how you make Eggplant Quesdilla Cassarole:

Having prepared the eggplant and the ground beef, mix together the rest of the ingredients except for the cheese.Spoon a thin layer of sauce in the bottom of a 9 x 13" pan. top with 1/2 the eggplant and then 1/2 the ground beef.Spoon half the remaining sauce on top and half the cheese.complete another layer ending with the remainder of the cheese. Bake 45 min. at 350 degreesYields 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user MITESMOM.

The nutritional information for Eggplant Quesdilla Cassarole is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 214.7

• Total Fat: 11.9 g
• Cholesterol: 38.5 mg
• Sodium: 173.5 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.7 g
• Protein: 12.8 g