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Eggplant Enchilado
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Test Kitchen Approved Recipe

Fried eggplant in a spiced tomato sauce with layers of melty cheese. 


YIELD
4 servings

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. salt
  • 1/4 tsp. 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

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NOTES

This recipe is featured in Spice Club, Savory's spice-of-the-month club. Here are some substitution options:

  • Gluten-Free: Use an all-purpose gluten-free flour mix and gluten-free breadcrumbs.
  • Vegan: Use an egg substitute and vegan cheese that is suitable for melting.


DIRECTIONS

For sauce: 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.

For fried eggplant: In a medium bowl, mix flour, salt, and black 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.

To assemble: 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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



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