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RECIPE
12 INGREDIENTS 11 STEPS 1hr 10min

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 Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 10min
Total Time
1hr 5min
Active Time
$5.76
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
2 Tbsp
2 cups
Tortilla Chips , crumbled
2 lb
Tomatoes , chopped
2
Jalapeño Peppers , finely chopped
1
Small Onion , finely chopped
2 cloves
Garlic , minced
1/4 cup
(optional)
1/4 cup
Water
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Fulfilled by
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Nutrition Per Serving

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CALORIES
351
FAT
21.8 g
PROTEIN
14.9 g
CARBS
27.8 g

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.

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Nutrition Per Serving
Calories
351
% Daily Value*
Fat
21.8 g
28%
Saturated Fat
8.3 g
42%
Trans Fat
0.1 g
--
Cholesterol
135.7 mg
45%
Carbohydrates
27.8 g
10%
Fiber
5.4 g
19%
Sugars
10.3 g
--
Protein
14.9 g
30%
Sodium
2636.7 mg
115%
Vitamin D
--
--
Calcium
272.4 mg
21%
Iron
2.5 mg
14%
Potassium
770.4 mg
16%
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