Eggplant Veracruz

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

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


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


  1. 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.
  2. Heat the oil in a large nonstick skillet over medium heat. Dredge the eggplant slices one