GlutenFree Eggplant Parmesan with Mexican Tortilla Crust Healthy
Mexican Eggplant Parmesan. 4.7. 3 ratings. This healthy version of eggplant parmesan is made using Mexican flavors and a gluten-free tortilla chip crust. It's a great use for the dregs of your chip bag! The tomato sauce is basically a warm salsa. If tomatoes aren't in season, you can definitely substitute. Save Recipe.
Mexican Eggplant
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes. Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top.
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Instructions. Preheat the oven to 375 degrees. Arrange the eggplant on a baking sheet and season both sides lightly with salt. Allow to sit for 15 minutes. Meanwhile, prep the tortilla chips. Arrange the crumbs in a shallow bowl. In a second shallow bowl, beat the eggs with 1/4 cup water (for vegan option, see note).
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Prep the veggies for the relleno (filling). Finely chop an onion. Mince the garlic. Finely dice a bell pepper also, and add other veggies like carrots, zucchini, or mushrooms if desired. Sauté the veggies in olive oil until they start to brown, about 5-10 minutes. Add the eggplant flesh.
Grilled Eggplant Recipe 40 Aprons
How To Make Eggplant Tacos. Step 1: Slice the eggplant and brush both sides of the slices with olive oil and then season with salt and pepper. Cook the slices on the grill or on a stove top cast iron grill pan for about 3 minutes and then flip and cook on the other side an additional 3 minutes. Step 2: While the eggplant cooks, in a small bowl.
The Iron You (Vegan) Persian Eggplant Stew
Heat a grill pan to medium heat. Set the eggplant slices on a large plate and drizzle of olive oil, salt and pepper. Place eggplant on the grill, and cook for about 2 minutes per side, until dark grill marks form. Remove from the grill and generously brush both sides of the eggplant with the adobo paste mixture.
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Combine flour and 1/2 cup water in a medium bowl. Season with salt. Place panko in a medium bowl. Heat oil in a large wok, cast iron fryer, or Dutch oven to 375°F. Adjust flame to maintain temperature. Press down on eggplant slices to remove excess moisture, then transfer to bowl with flour/water mixture 3 to 4 pieces at a time.
GlutenFree Eggplant Parmesan with Mexican Tortilla Crust Healthy
Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. Turn oven down to 350 when eggplant is done. Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
GlutenFree Eggplant Parmesan with Mexican Tortilla Crust Healthy
Cut eggplant in half and place on a roasting sheet cut side up. Slash the flesh by cutting through about 2cm (1in) deep in a criss cross pattern. Drizzle the cut side with oil and sprinkle over a pinch of salt. Roast eggplant for 20-25 minutes or until soft and well browned. While the eggplant is cooking, brown pork / beef in a frying pan with.
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Step 2. Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Sprinkle eggplant with garlic salt. Bake until soft when pressed about 15-25 minutes. Turn oven down to 350 when eggplant is done. Remove eggplant from oven and set aside.
Mexican eggplant tacos recipe Molli
Directions. Place the peppers and chiles in a saucepan and cover with water. Bring to a boil over medium heat and boil until bright red and softened, about 10 minutes. Transfer the peppers and 1.
Miso glazed eggplant Ohmydish
Saute eggplant lightly in drippings or oil in a large skillet. Place in an 8 cup casserole. Saute onions in same pan until soft. Stir in chili powder and cook 2 minutes. Stir in tomatoes, parsley, sugar, salt, and pepper. Heat to boiling, then pour over eggplant and top with crumbs and cheese. Bake at 350 degrees F for 30 minutes or until.
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Add eggplant to a large nonstick sauté pan and cook over medium heat, tossing occasionally, until eggplant is golden brown and a bit crispy, 10 to 15 minutes (do not over stir - this could make your eggplant mushy!) Step 3: Flavor. Add garlic and cook for 1 minute. Remove from heat and gently stir in salt. Step 4: Serve.
Spicy Eggplant Recipe (Ogoniok)
Breading. In a shallow bowl, add flour and set aside. In a second shallow bowl, add eggs and lightly beat; set aside. In a third shallow bowl, stir together panko and 1/2 cup Cojita cheese; set aside. Coat eggplant slices with flour and then transfer to beaten eggs. Shake off excess egg and place on breadcrumbs.
Mexican Eggplant Parmesan
This easy recipe with eggplant, black beans, and veggies is so so good. Baked Eggplant Fajitas are a great vegetarian meal packed with peppers, onions, black beans, tomatoes, and plenty of spice. If you love fajitas as much as we do, you may want to try these Slow Cooker Chicken Fajitas or Sheet Pan Shrimp Fajitas. I love the unexpected.
Portobello Mushroom With Cheese And Aubergine Eggplant Mexican Recipe
Rinse the salted eggplant and drain well. Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
