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Eggplant a la Mexicana

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  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 11
  • Servings 8
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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.
by Leslie Limon
Updated Sep 20, 2016
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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

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!

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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