Eggplant parmesan meet the enchilada! This recipe is full-on fussy, especially if you're breading and frying your squash in addition to making the enchilada sauce from scratch. But this is a great dish for using up that summer squash and zucchini. Of course, eggplants work too. If you have some breaded squash or eggplant in the freezer, that eliminates a big step. The components can be made in advance, refrigerated, and assembled the next day. A great dish for party buffets!
ingredients
- 2-2 1/2 Pounds Squash, Zucchini, or Eggplant, breaded (preferably with cornmeal)
- 1 1/2 Cups Canola or Vegetable Oil for frying
- 3 Cups Enchilada Sauce, Red or Green, Homemade or store bought
- 6 oz (1 Cup) Black or Pinto beans
- 1 Pound Cheese, such as cheddar, monteray jack, or oaxaca, shredded
deviations & tips
- Bread your own squash or eggplant.
- Use store bought sauce for an easier dish or make your own red or green enchilada sauce.
- Have extra sauce for topping. I like to have at least 2 extra cups for serving.
- Not only does cornmeal breading make this a gluten-free dish, a cornmeal crust mimics the corn tortillas that are common in enchiladas.
the method
Pre-heat oven to 375 F degrees.
Pour oil in a 12" wok or skillet and heat on medium until the oil reaches 350-375 F. (I use the "5" setting on my electric stove.) Toss a pinch of breading into the oil; when it starts to sizzle, the oil should be ready. Fry your squash or eggplant slices for about 2-3 minutes on each side until golden brown. If your slices are taking a lot longer to cook, you need to increase the heat. If the breading is browning more quickly, you need to turn the heat down. Transfer cooked slices to a plate lined with a double layer of paper towels.
In the bottom of a 9 x 13 baking pan, spread 1 cup of enchilada sauce. Top with 1/2 the squash or eggplant slices, follow with beans, another cup of sauce, and 1/2 the cheese. Layer remaining slices, top with remaining sauce, and remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for about another 20 minutes or until the cheese is bubbly. Let cool for 10 to 15 minutes before cutting.
Bake until cheese is bubbly and golden.
If desired, serve with additional sauce and top with chopped cilantro, parsley, or chives.
Enchilada Casserole with Green Sauce and Patty Pan Squash