Mexican Eggplant Parmesan

Recipe

12 INGREDIENTS • 11 STEPS • 1HR 10MINS

Mexican Eggplant Parmesan

4.7

3 ratings

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.

Mexican Eggplant Parmesan

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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.

1HR 10MINS

Total Time

$5.76

Cost Per Serving

Ingredients

Servings

4

US / Metric

2

Large Eggplants

2 Tbsp

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

optional

1/4 cup

Water

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

351

Fat

21.8 g

Protein

14.9 g

Carbs

27.8 g

Mexican Eggplant Parmesan

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 1

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

step 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.

step 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.

step 3

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