Cooking Instructions
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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 3
Meanwhile, prep the
Tortilla Chips (2 cups)
. Arrange the crumbs in a shallow bowl. In a second shallow bowl, beat the
Large Eggs (2)
with
Water (1/4 cup)
.
Step 4
Pat the eggplant dry with a dish towel and transfer to a plate or clean work surface.
Step 5
Line two baking sheets with parchment paper and brush with
Olive Oil (1 Tbsp)
. 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.
Step 6
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.
Step 7
While the eggplant bakes, make the sauce. In a medium saucepan, combine the
Tomatoes (2 lb)
,
Jalapeño Peppers (2)
,
Onion (1)
,
Garlic (2 cloves)
,
Sea Salt (1 Tbsp)
, and
Olive Oil (1 Tbsp)
.
Step 8
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.
Step 9
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)
.
Step 10
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.
Step 11
Garnish with
Fresh Cilantro (1/4 cup)
if using. Serve hot and enjoy!
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