‘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
| 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!
- 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.
- In a bowl, combine your coconut milk, cornstarch, onion powder, salt, and pepper. Mix completely.
- 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.
- 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?