Name: Mexican Eggplant Parmesan
Total time: PT4200.0S
Yield: 4
Ingredients: 2 Eggplant; 2 tablespoon Sea Salt; 2 cup Tortilla Chips; 2 Large Egg; 2 pound Tomato; 2 Jalapeño Pepper; 1 Onion; 2 clove Garlic; 1 cup Shredded Cheddar Cheese; 1/4 cup Fresh Cilantro; 1/4 cup Water; 2 tablespoon Olive Oil

This healthy version of eggplant parmesan is made using Mexican flavors and a gluten-free tortilla chip crust. It's a great use for the dregs of your chip bag! The tomato sauce is basically a warm salsa. If tomatoes aren't in season, you can definitely substitute.

Low-Fat

Oven

Intermediate

Mexican Eggplant Parmesan

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

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Eggplant

Sea Salt

tablespoon

Tortilla Chips

Large Egg

Tomato

pound

Jalapeño Pepper

Onion

Garlic

clove

Shredded Cheddar Cheese

Fresh Cilantro

Water

Olive Oil

Stove

Preheat the oven to 375 degrees F (190 degrees C).

Thinly slice the {@1:} width-wise into rounds. Arrange on a baking sheet and season both sides lightly with {@0:}. Allow to sit for 15 minutes.

Thinly slice the Eggplant (2 N/A) width-wise into rounds. Arrange on a baking sheet and season both sides lightly with Sea Salt (1 tablespoon). Allow to sit for 15 minutes.

Thinly slice the Eggplant (2) width-wise into rounds. Arrange on a baking sheet and season both sides lightly with Sea Salt (1 tablespoon). Allow to sit for 15 minutes.

Meanwhile, prep the {@0:}. Arrange the crumbs in a shallow bowl. In a second shallow bowl, beat the {@1:} with {@2:}.

Meanwhile, prep the Tortilla Chips (2 cup) [crumbled]. Arrange the crumbs in a shallow bowl. In a second shallow bowl, beat the Large Egg (2 N/A) with Water (1/4 cup).

Meanwhile, prep the Tortilla Chips (2 cup). Arrange the crumbs in a shallow bowl. In a second shallow bowl, beat the Large Egg (2) with Water (1/4 cup).

Pat the eggplant dry with a dish towel and transfer to a plate or clean work surface.

Line two baking sheets with parchment paper and brush with {@0:}. One at a time, dip each eggplant round into the egg wash, followed by the tortilla chip crumbs. Pat each side down gently so the crumbs adhere, and shake off the excess.

Line two baking sheets with parchment paper and brush with Olive Oil (1 tablespoon). One at a time, dip each eggplant round into the egg wash, followed by the tortilla chip crumbs. Pat each side down gently so the crumbs adhere, and shake off the excess.

Arranged the breaded eggplant in an even layer on both baking sheets. Roast in the oven for 25 to 30 minutes, swapping the pans from top to bottom rack halfway through, until the coating is crispy and the eggplant is fork tender.

While the eggplant bakes, make the sauce. In a medium saucepan, combine the {@4:}, {@0:}, {@5:}, {@3:}, {@2:}, and {@1:}.

While the eggplant bakes, make the sauce. In a medium saucepan, combine the Tomato (2 pound) [chopped], Jalapeño Pepper (2 N/A) [finely chopped], Onion (1 N/A) [finely chopped], Garlic (2 clove) [minced], Sea Salt (1 tablespoon), and Olive Oil (1 tablespoon).

While the eggplant bakes, make the sauce. In a medium saucepan, combine the Tomato (2 pound), Jalapeño Pepper (2), Onion (1), Garlic (2 clove), Sea Salt (1 tablespoon), and Olive Oil (1 tablespoon).

Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the tomatoes have released their juices and the sauce has thickened, about 15 minutes. Set aside.

When the eggplant is done roasting, assemble the parm stacks: roughly survey the scene and scope out pairs of eggplant rounds that are roughly the same size. Beginning with the slightly larger of the two, add a spoonful of sauce, followed by a modest sprinkle of {@0:}.

When the eggplant is done roasting, assemble the parm stacks: roughly survey the scene and scope out pairs of eggplant rounds that are roughly the same size. Beginning with the slightly larger of the two, add a spoonful of sauce, followed by a modest sprinkle of Shredded Cheddar Cheese (1 cup).

Top with the second round and repeat with the sauce and cheese. You should have about 14 stacks total. Return to the oven for 15 minutes, or until the cheese is melted and beginning to brown.

Garnish with {@0:} if using. Serve hot and enjoy!

Garnish with Fresh Cilantro (1/4 cup) if using. Serve hot and enjoy!

Mexican Eggplant Parmesan

4.7

1HR 10MINS

$5.76

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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