Shelly's Recipe

MEXICAN EGGPLANT PARMESAN

Category: Eggplant

1 cup fine dry breadcrumbs
1 tsp chili powder
1/2 tsp Salt and pepper, to taste
2 medium eggplants, peeled and sliced 1/2 inch thick
3 eggs
2 (14 1/2 oz) cans tomatoes with green chilies
1 (6 oz) can tomato paste
1/4 cup olive oil
4 1/2 cups shredded Mexican-style cheese blend, divided
1 tsp paprika and minced onion
1/2 tsp cumin
1/4 tsp cayenne pepper and garlic pepper

Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

In a shallow, combine breadcrumbs, spices, parmesan cheese and salt. In another shallow dish, lightly beat eggs. Dip eggplant in egg, then roll in breadcrumb mixture. Place on baking sheet. Cover and chill 30 minutes.

Preheat oven to 350. In a medium saucepan, combine undrained tomatoes and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, until sauce reaches desired consistency, stirring occasionally.

In a large skillet heat 2 tbsp oil over medium-high heat. Cook 1/2 of eggplant slices, 4-5 minutes or until golden brown, turning once. Drain eggplant on paper towels. Repeat with remaining oil and eggplant slices.

Spread 1/3rd of tomato mixture in prepared baking dish. Top with 1/2 of eggplant slices, 1/2 cheese and 1/3rd sauce. Repeat layers. Bake, uncovered, 30 minutes or until heated through. Sprinkle with remaining cheese. Serves 8