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.
Total Time
1hr 10min
4.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Large
Eggplants
•
2
Tbsp
Sea Salt
•
2
cups
Tortilla Chips
, crumbled
•
2
Farmhouse Eggs® Large Brown Eggs
•
5
cups
Tomatoes
, chopped
•
2
Jalapeño Peppers
, finely chopped
•
1
Small
Onion
, finely chopped
•
2
cloves
Garlic
, minced
•
1
cup
Shredded Cheddar Cheese
•
1/4
cup
Fresh Cilantro
(optional)
•
1/4
cup
Water
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Thinly slice the Eggplants (2) width-wise into rounds. Arrange on a baking sheet and season both sides lightly with Sea Salt (1 Tbsp). Allow to sit for 15 minutes.
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