This is our Mexican version of the ever-popular eggplant parmigiana. Try with Claire’s Classic Salsa.
2cupsflour (or more) for dredging
3tablespoons chopped Italian flat-leaf parsley
Salt and black pepper, to taste
½cupsoybean or vegetable oil for frying
1 large eggplant, peeled and sliced lengthwise into ⅛-inch pieces
8ouncesshredded Monterey Jack cheese
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 at a time in the flour to coat both sides. Shake off the excess. Dip each slice into the beaten eggs. Lightly shake off the excess. Place the eggplant in the hot oil, filling the skillet without overlapping. Cook each side until golden brown, 1 minute or more. Drain the eggplant slices on a plate lined with a double thickness of paper towels. Repeat with remaining eggplant slices. If the oil begins to smoke or foam, heat fresh oil and fry the remaining eggplant slices.
Spread 1cup salsa in a rectangular glass baking dish. Stack the eggplant slices evenly in the dish. Pour the remaining salsa on top. Sprinkle with the cheese. Bake for 30 minutes, until the salsa is hot and the cheese has melted.