The Eggplant Tacos are a vegetarian version of the traditional tacos, a typical Mexican dish widely appreciated around the world. The original ones are like flatbreads made with corn flour, whereas, loving vegetables, I wanted to prepare them in this version, and I must say they are really tasty! In fact, everyone liked them.

Great as a starter or served for an aperitif, I am sure you will shine.

Easy to prepare, they are really within everyone’s reach.

Eggplants are a seasonal vegetable, in fact, they are never missing in my garden. Many are the recipes that can be made thanks to their delicate taste that goes well with any other ingredient.

I also suggest these other recipes to accompany them, and, anyway, by visiting my blog you can find many other easy, tasty, and healthy preparations.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for the preparation of the eggplant tacos

1 black oval eggplant
1 mozzarella
0.42 cup tomato sauce
1 egg
as needed breadcrumbs
as needed extra virgin olive oil
as needed fine salt

Tools for the preparation of the eggplant tacos

1 Mandolin
1 Baking tray
2 Plates
1 Fork
1 Spoon
Toothpicks

Steps

The recipe is for 4 people

To prepare the delicious eggplant tacos, we start by cleaning the eggplant while leaving the skin on.

Then, with a mandolin, slice the eggplant into not too thin slices, about 1/8 inch each, and with a knife cut the mozzarella into pieces (as many as the eggplant slices).
Meanwhile, in a deep dish, beat the egg with a bit of salt, while in another flat plate, place the breadcrumbs. Then bread the eggplant slices first in the egg and then in the breadcrumbs on both sides.
Then, lay parchment paper on a baking tray and place our breaded slices individually on it. Meanwhile, preheat the oven to 350°F, and once at temperature, bake for about 20 minutes. Once cooked, take them out of the oven. Alternatively, cook in an air fryer at 350°F for about 8-10 minutes.
At this point, stuff each slice with half a tablespoon of previously oiled and salted tomato sauce and a slice of mozzarella. Then fold each eggplant slice in half
and secure them with a toothpick each. Bake again for another 5-8 minutes in a static oven at 350°F, or in an air fryer for 2 minutes at 350°F or until the mozzarella melts, and once cooked, serve hot and… enjoy!