Eggplant Veracruz

Name: Eggplant Veracruz
Yield: Serves 8
Ingredients: Salt and black pepper, to taste; ½ cup soybean or vegetable oil for frying; 2 cups flour (or more) for dredging; 3 cups salsa; 1 large eggplant, peeled and sliced lengthwise into ⅛-inch pieces; 8 ounces shredded Monterey Jack cheese; 3 tablespoons chopped Italian flat-leaf parsley; 6 eggs

Preparation info

Serves
8

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is our Mexican version of the ever-popular eggplant parmigiana. Try with Claire’s Classic Salsa.

Ingredients

2 cups flour (or more) for dredging
6 eggs
3 tablespoons chopped

Main course
Vegetarian

Method

Preheat the oven to 375°F. Measure the flour into a shallow bowl and set aside. In a separate bowl, beat together the eggs, parsley, salt, and pepper. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Dredge the eggplant slices one