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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  • 22566 6 years ago
    One ottimo fatto recipe...con ingrendients doblemente bueno.
    I like the pepperjack and anaheim chili in this.
    Thank-you for a somewhat bilingual recipe.
    Kind Regards
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