For sauce: In a medium saucepan, heat oil over medium heat and stir in ancho. Stir constantly for about 1 min., 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: Mix flour, salt, and pepper in a medium bowl. Place eggs in a second bowl. Combine panko, cornmeal, and ancho in a third bowl. Slice 12 (1/4-inch thick) rounds of eggplant. Fill a heavy skillet with about 1/2 inch of oil and heat over medium-high heat. Coat eggplant slices in flour, then dip into egg mixture, then coat in panko. 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.

For assembly: 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 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, sprinkle with Cotija cheese. Place under broiler for 1 to 2 min. Once cheese is melted and browned slightly, remove from oven and sprinkle with cilantro before serving.

ITEMS IN THIS RECIPE

Ancho Chile Powder

110

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Onion & Garlic Tableside Sprinkle

174

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