Eggplant a la Mexicana Recipe

Name: Eggplant a la Mexicana Recipe
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

www.quericavida.com

I love giving a Mexican touch to classic dishes. The first time I prepared this recipe, I was craving eggplant parmesan, but I didn’t have Italian sauce in my pantry, or the

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