Eggplant Veracruz from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Ve
This is our Mexican version of the ever-popular eggplant parmigiana. Try with Claire’s Classic Salsa.
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Cooking tools:
- Oven
- Stove
- Measuring cup
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Spatula
Ingredients
- Salt
- black pepper
- 3 tablespoons chopped Italian flat-leaf parsley
- 6 eggs
- 2 cups flour (or more) for dredging
- 1 large eggplant, peeled and sliced lengthwise into ⅛-inch pieces
- ½ cup soybean or vegetable oil for frying
- 8 ounces shredded Monterey Jack cheese
- 3 cups salsa
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