South Of The Border Eggplant Parm
From christinem 12 years agoIngredients
- 1 large eggplant shopping list
- 2 cups bread crumbs shopping list
- 1 tsp chili powder shopping list
- 1 tsp ground coriander shopping list
- 1 tsp Mexican oregano shopping list
- 1/2 tsp Applewood smoked salt shopping list
- 1 tsp cilantro powder (or 1 Tbsp dried cilantro) shopping list
- 1 Tbsp cumin shopping list
- 2 eggs shopping list
- 1/2 cup water or milk shopping list
- 1 Tbsp olive oil shopping list
- 4 roma tomatoes, seeded and chopped (about 2 cups) shopping list
- 1 or 2 jalapenos, seeded and chopped shopping list
- 1 anaheim chili, seeded and chopped shopping list
- 1 medium onion, diced (about 1 cup) shopping list
- 2 cloves garlic, minced shopping list
- 1 Tbsp lime juice shopping list
- 1/4 cup chopped cilantro shopping list
- 1 8 oz can tomato sauce (about 1 cup) shopping list
- 8 slices pepperjack cheese shopping list
- 2 cups shredded cheddar (or Mexican blend) shopping list
- 1 cup sour cream shopping list
- 1 avocado shopping list
- 1 Tbsp lime juice shopping list
- 1/2 cup chopped cilantro shopping list
- salt & pepper to taste shopping list
How to make it
- Cut eggplant into 1/2" or so slices. Salt and lay on paper towels to drain bitter juices for about 30 minutes, turning once. If desired, rinse excess salt and pat dry.
- Preheat oven to 375 degrees F.
- Whisk eggs and water/milk in large shallow bowl; in a separate bowl, combine bread crumbs, chili powder, coriander, cumin, oregano, smoked salt, dried cilantro and cumin.
- Lightly grease large baking sheet. Dip each slice of eggplant into egg mixture, then seasoned bread crumb mixture; if desired, repeat for a thicker coating. Place each slice on baking sheet. Bake for 10 minutes; turn over each slice and bake an additional 10 minutes. Remove from oven.
- Meanwhile, heat 1 Tbsp oil in skillet; add onions and saute 3 to 4 minutes; add peppers and garlic and saute another 2 or 3 minutes. Add chopped tomatoes and sauce; reduce heat and simmer 10 minutes. Finish with 1/4 cup cilantro, and season to taste with salt and pepper.
- Layer eggplant slices in 13 x 9 greased baking pan. Top with tomato mixture, then pepperjack slices and shredded cheese.
- Bake 15 to 20 minutes, or until cheese is bubbly and slightly browned.
- Mix sour cream, avocado, 1 Tbsp lime juice and 1/2 cup cilantro. Serve with eggplant.
- Note: You can also fry the breaded eggplant slices in oil in skillet, if desired.
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