Name: Eggplant Enchilado
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients: For sauce:; 1 Tbsp. vegetable oil; 1 (15 oz.) can tomato sauce; For fried eggplant:; 1/2 cup all-purpose flour; 3 eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup cornmeal; 1 medium eggplant, peeled; vegetable oil, for frying; For assembly:; 8 oz. Enchilado or Muenster cheese, sliced; 2 Tbsp. crumbled Cotija cheese; Fresh chopped cilantro, to garnish

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Eggplant Enchilado

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Fusion

We fused two cuisines for an exciting marriage of flavors. We took a classic Italian eggplant parmesan and gave it a twist by adding queso enchilado and familiar Mexican flavors from our Chiles & Paprikas collection. The result: a vegetarian dish that has crunchy fried eggplant, melted cheese, and garlicky tomato sauce. ¡Buen apetito!

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 20 minutes

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Ingredients

For sauce: 1 Tbsp. vegetable oil

1 Tbsp. Ancho Chile Powder

1 (15 oz.) can tomato sauce 1 Tbsp. Onion & Garlic Tableside Sprinkle For fried eggplant: 1/2 cup all-purpose flour

1/4 tsp. Mayan Sea Salt

1/4 tsp. Fine Black Malabar Pepper

3 eggs, beaten 1 cup panko breadcrumbs 1/2 cup cornmeal

1 tsp. Ancho Chile Powder

1 medium eggplant, peeled vegetable oil, for frying For assembly: 8 oz. Enchilado or Muenster cheese, sliced 2 Tbsp. crumbled Cotija cheese Fresh chopped cilantro, to garnish

Onion & Garlic Everyday Seasoning

Directions

Step 1 Make sauce

Step 2 In a medium saucepan, heat oil over medium heat and stir in Ancho Chile Powder. Stir constantly for 1 min., or until fragrant, then reduce heat to low. Add tomato sauce and Onion & Garlic Tableside Sprinkle. Simmer on low, stirring occasionally, for about 10 min.

Step 3 Fry eggplant

Step 4 In a medium bowl, mix flour, Mayan Sea Salt, and Fine Black Malabar Pepper. In a second bowl, beat eggs. In a third bowl, combine panko, cornmeal, and Ancho Chile Powder. Slice eggplant into 12 (1/4-inch thick) rounds. Fill a heavy skillet with 1/2-inch of oil and heat over medium-high heat. Coat eggplant slices in flour, then dip in eggs, then coat in panko mixture. In batches, fry eggplant slices 3 to 4 min. on one side, then turn and fry 2 to 3 more min. on the other side. Once eggplant is a deep golden-brown color on both sides, transfer to a paper towel-lined plate to drain.

Step 5 Assemble

Step 6 Preheat oven to broil. Place the 4 largest slices of fried eggplant in an ovenproof dish. Spread a layer of sauce on each slice and cover with slices of Enchilado cheese. Continue layering eggplant (largest to smallest), sauce, and cheese until each stack is 3 slices high. Top each stack with an additional layer of sauce and sprinkle with Cotija cheese. Place under broiler for 1 to 2 min. Once cheese is melted and browned slightly, remove from oven and garnish with cilantro before serving.