Mexican Eggplant Parmesan

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

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.

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) .

Pat the eggplant dry with a dish towel and transfer to a plate or clean work surface.

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.

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.

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) .

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.

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) .

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.

Garnish with Fresh Cilantro (1/4 cup) if using. Serve hot and enjoy!