Feed Me Phoebe
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 cups
Tortilla Chips, crumbled
1
Small Onion, finely chopped
4 Tbsp
Water
Nutrition Per Serving
Calories
351
Fat
21.8 g
Protein
14.9 g
Carbs
27.8 g
