Serves: 4
Total Calories: 630
1. Prepare the ranchera sauce and reserve off heat in the pan. Sprinkle the eggplant rounds with salt. Dredge the eggplant in flour, pat off excess, then dip in beaten egg to coat. Press each round into the crumbs, coating completely. Put the rounds on a platter lined with waxed paper. Refrigerate at least 1 hour, or up to 6 hours.
2. Shortly before serving, heat oil to a depth of about 1/2 inch in a large nonstick skillet over medium-high heat until the oil shimmers. Fry the eggplant rounds until golden brown on both sides, 2 to 3 minutes per side. Drain on paper towels and then put the rounds on a baking sheet. Reheat the sauce and spoon about 2 tablespoons sauce on each round. Top equally with shredded cheese. Run under a hot oven broiler to melt the cheese, 1 to 2 minutes. Serve hot and pass remaining ranchera sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Eggplant with Ranchera Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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