Mexican Eggplant Lasagna

This recipe was developed by chefs at Judson Park during one of our product trainings.

Ingredients

1 tablespoons olive oil
2 4″x1/4″ thick slices eggplant
4 ounces Barvecue Carnitas
2 tablespoons sauteed onions
1 tablespoon cilantro, chopped
1/2 cup enchilada sauce, prepared
1/4 cup NUMU cheese
2 thai chili peppers

Preparation

1. Brush eggplant with olive oil and grill for 1 minute on each side.
2. Mix Barvecue Carnitas meat with cilantro, sauteed onions and 2 tablespoons enchilada sauce.
3. Evenly distribute Carnita mixture over 1 piece of eggplant. Top with 2 tablespoons of cheese.
4. Place second piece of eggplant on top, cover with 2 tablespoons enchilada sauce and remaining cheese.
5. Place in 250 degree oven for about 15 minutes or until internal temperature reached 165 degrees.
6. Garnish plate with 2 ounces enchilada sauce and 2 chili peppers.