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Ingredients

• 1 large eggplant
• 2 cups bread crumbs
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp Mexican oregano
• 1/2 tsp Applewood smoked salt
• 1 tsp cilantro powder (or 1 Tbsp dried cilantro)
• 1 Tbsp cumin
• 2 eggs
• 1/2 cup water or milk
• 1 Tbsp olive oil
• 4 roma tomatoes, seeded and chopped (about 2 cups)
• 1 or 2 jalapenos, seeded and chopped
• 1 anaheim chili, seeded and chopped
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 Tbsp lime juice
• 1/4 cup chopped cilantro
• 1 8 oz can tomato sauce (about 1 cup)
• 8 slices pepperjack cheese
• 2 cups shredded cheddar (or Mexican blend)
• 1 cup sour cream
• 1 avocado
• 1 Tbsp lime juice
• 1/2 cup chopped cilantro
• salt & pepper to taste

Description

If Eggplant Parmesan Moved From Italy To Mexico, It Would Look Something Like This......

Group Recipes