Eggplant a la Mexicana Recipe - QueRicaVida.com

Ingredients

• 2 large eggplants, skinless, cut in 1/2 in slices
• 1-1/2 cups flour (for tortillas)
• 1/2 cup bread crumbs
• 1/2 teaspoon crushed salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 eggs
• 4 cups spicy tomato salsa (homemade or canned)
• 2 cups Oaxaca or mozzarella cheese, shredded
• Fresh coriander, finely chopped, for garnish