So this recipe comes from an evening of deciding what to do with eggplant when you don't feel like making babaganoush and you don't have mozzarella or any standard canned tomato product. Examining my fridge I found cheddar cheese, salsa and roma tomatoes. So, Mexican eggplant was born and IS delicious. However any sort of Parmesan is a multi step process so it is a bit time consuming.
- Step 1: Dice and soak eggplant in salt water
- Step 2: Bread eggplant
- Step 3: Fry eggplant
- Step 4: Layer eggplant, shredded cheese and salsa in crock pot
- Step 5: Cook eggplant
- Step 6: Cook pasta
- Step 7: Eat!
Ingredients:
- Eggplant
- Egg
- Water
- Cornmeal
- Flour
- Spices: basil, crushed red pepper, salt, pepper, garlic, onion powder
- Cheddar cheese (or any cheese)
- Salsa
Directions:
- Slice eggplant and soak for 15 minutes while preparing breading
- Mix flour, cornmeal, spices in one bowl
- Mix egg and water in another
- Drain eggplant
- Dip eggplant in flour
- Dip eggplant in egg mixture
- Dip eggplant again in flour mixture making sure all sides are covered
- Spray Frying pan with butter spray
- Place in frying pan
- Fry on both sides until browned, spraying other side of eggplant when necessary
In crockpot:
- Layer salsa, one layer of eggplant and top with cheese
- Layer send layer of salsa, eggplant and cheese
- Continue layering until finished
- Top eggplant mixture with diced tomatoes
- Bake for 1-2 hours on high
- Serve over pasta
Enjoy!
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