1. Preheat oven to 375°F. Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray.​

 

2. Peel the eggplant; slice into ¼-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.

 

3. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. 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.

 

4. To assemble the casseroles: Cover the bottom of each baking dish with ¼ of the tortilla pieces. Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with ¼ cup Cheddar. Top each with a layer of ½ of the eggplant pieces, then layer each with 1 cup of the tomato-bean mixture. Divide the remaining tortilla pieces and remaining tomato-bean mixture between the casseroles, then sprinkle each with ¼ cup Cheddar. Cover both dishes with foil. Label and freeze one casserole for up to 1 month.

 

5. Bake the remaining casserole until bubbling, about 30 minutes.

 

6. Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. Let stand for 5 minutes before cutting.

• To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.

• Equipment: Two 8-inch-square baking dishes or foil pans

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Source: http://www.eatingwell.com/recipe/270564/eggplant-tortilla-casserole/