This healthy version of eggplant parmesan is made using Mexican flavors and a gluten-free tortilla chip crust. It's a great use for the dregs of your chip bag! The tomato sauce is basically a warm salsa. If tomatoes aren't in season, you can definitely substitute One 28-ounce can of diced tomatoes (
fire roasted would work really well!).
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
For a vegan option, omit the cheese and use a flax egg to coat the eggplant slices instead of an egg wash. Simply combine 3 tablespoons flaxmeal with 1/3 cup of water and let sit for 10 minutes. You can speed up this recipe by skipping the step of salting the eggplant. Just note that this helps draw out the bitterness.