Delicious recipes

Shauna Sincerely’s Tortilla Crusted Eggplant

‘Tis the season to eat eggplant!

August brings us fresh fruits and vegetables that are bound to make a statement at your next family dinner.

This baked Tortilla Crusted Eggplant will do just that!

The creamy texture and earthy, smoked flavor of the eggplant makes for a perfect match with the crunchy tortilla.

Best of all, it’s super easy to master!

Not sure what to make for dessert? Fresh seasonal fruit is an easy go-to!

Shauna Sincerely’s Tortilla Crusted Eggplant


Photo Source: Shauna Sincerely

Photo Source: Shauna Sincerely


| Makes 2-4 servings |

1 Large Eggplant

1 Cup. Crushed Tortilla Chips

1 Tsp. Onion Powder

½ Tsp. Salt

½ Tsp. Pepper

¼ Cup. Coconut Milk

1Tbsp. Corn Starch

Looking for a quick side to make? How about some sweet potato fries?

Let’s Get Started!

  1. Preheat your oven to 350°F. Make sure to wash your eggplant before moving forward. Slice your eggplant into half-inch slices, and place aside.
  2. In a bowl, combine your coconut milk, cornstarch, onion powder, salt, and pepper. Mix completely.
  3. Dip your eggplant slices entirely into the mixture and place them onto a nonstick baking sheet. Top your eggplant with your crushed tortilla, and bake in the oven for 18-20 minutes, until eggplant is soft and crust is golden brown.
  4. Remove from oven and serve. Try topping your eggplant with a tomato salsa or your favorite marinara sauce, and crushed avocado. Enjoy!

We can forget a refreshing glass of wine with your meal may we recommend this sweet, new blue wine?

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