Eggplant a la Mexican

This is something familiar yet out of the ordinary for dinner.  You see it and your eyes say Parmesan then you take a bite and it’s Eggplant Parmesan South-of-the -Border.  This has the smoky quality of Mexican food with a little spice.  I hope you like it.
2 eggplants
1 cup Panko breadcrumbs
2 tablespoons milk
2 eggs, beaten
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 20-ounce jar salsa
6 ounces mozzarella cheese, shredded
6 ounces cheddar cheese, shredded
Cilantro to garnish
Crushed tortilla chips for garnish
Vegetable oil for pan frying
Mix grated cheeses together.
Peel eggplant.
Slice eggplant into 1/2 inch slices.
Mix milk with eggs and beat well.
Mix breadcrumbs, cumin, chili powder, paprika, salt, and pepper.
Dip eggplant slices  in egg mixture.
Coat with breadcrumbs mixture.
Heat skillet to medium.
Add oil to coat bottom of pan.
Brown breaded eggplant on both sides (about four minutes per side).
Place eggplant on baking pan.
Top with cheese; reserve 1/4 cup.
Top with salsa.
Top with remaining cheese.
Bake for 25 minutes at 350.
Top with tortilla chips and cilantro.

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