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Eggplant a la Mexicana

  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 11
  • Servings 8
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Ingredients

2
large eggplants, skinless, cut in 1/2 in slices
1-1/2 cups flour (for tortillas)
1/2
cup bread crumbs
1/2
teaspoon crushed salt
1/2
teaspoon ground cumin
1/2
teaspoon paprika
1/2
teaspoon black pepper
2
eggs
4
cups spicy tomato salsa (homemade or canned)
2
cups Oaxaca or mozzarella cheese, shredded
Fresh coriander, finely chopped, for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295.1
% Daily Value
Total Fat
9.2g
14%
Saturated Fat
5.0g
25%
Cholesterol
71.4mg
24%
Sodium
1331.6mg
56%
Total Carbohydrate
41.2g
14%
Dietary Fiber
7.8g
31%
Sugars
11.2g
Protein
14.5g
% Daily Value*:
Vitamin C
9.60%
10%
Calcium
23.90%
24%
Iron
10.40%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use small baking dishes to prepare 2 batches. Bake the first for dinner tonight, and cover the second with aluminum foil and freeze for up to 4 weeks.

Directions

  • 1 Soak the sliced eggplant in a large container for 10 minutes with enough cold water to cover them completely. Add 1 tablespoon of salt to the water. Rinse with cold water and completely dry with paper towels.
  • 2 Preheat the oven to 400° F. Spray 2 baking sheets with non-stick, olive oil cooking spray.
  • 3 In a small container, beat the eggs. Mix the flour with the bread crumbs in a medium-sized container; season with salt, black pepper, paprika and cumin. Dip the eggplant in the egg wash, then in the batter until completely coated.
  • 4 Arrange the slices on the baking sheets and bake for 15 minutes. Flip, and bake for an additional 10 minutes or until golden.
  • 5 Remove from oven. Reduce the temperature to 350° F.
  • 6 Spray an oven-proof, 9x13 inch pan with non-stick, olive oil cooking spray. Pour 1 cup of the salsa into the bottom of the pan. Arrange half the breaded eggplant in the bottom of the pan over the salsa. Spread 1 1/2 cups of the salsa over the top and sprinkle with cheese. Repeat with another layer of breaded eggplant, the remaining salsa and cheese.
  • 7 Bake for 25-30 minutes or until the cheese begins to au gratin. Remove from the oven and let rest for about 10 minutes before serving.
  • 8 To serve, garnish with chopped coriander. Enjoy!

I love giving a Mexican touch to classic dishes. The first time I prepared this recipe, I was craving eggplant parmesan, but I didn’t have Italian sauce in my pantry, or the ingredients on hand to make my own marinara sauce. I did, however, have a large jar of spicy salsa that my grandma had prepared with chili peppers from her garden. It turned out better than I had hoped! This recipe is super flavorful and versatile. You can use the salsa of your preference, either homemade or purchased readymade. You could even use a salsa verde. It’s an excellent way to include more meatless dishes in your menu. Try it tonight for dinner and you’ll see how it quickly becomes a family favorite.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

I love giving a Mexican touch to classic dishes. The first time I prepared this recipe, I was craving eggplant parmesan, but I didn’t have Italian sauce in my pantry, or the ingredients on hand to make my own marinara sauce. I did, however, have a large jar of spicy salsa that my grandma had prepared with chili peppers from her garden. It turned out better than I had hoped! This recipe is super flavorful and versatile. You can use the salsa of your preference, either homemade or purchased readymade. You could even use a salsa verde. It’s an excellent way to include more meatless dishes in your menu. Try it tonight for dinner and you’ll see how it quickly becomes a family favorite.