Mother's Day Recipe: Mexican Eggplant Stacks

Ingredients: 1 pound boneless chicken breast, cooked and shredded ½ medium Spanish or white onion, chopped 1 clove garlic, finely chopped 2 tablespoons olive oil ½ teaspoon ground cumin 1-15-ounce can diced tomatoes with green chiles 2 tablespoons lime juice 1 tablespoon red wine vinegar 1-15-ounce can black beans, rinsed 1 tablespoon fresh cilantro 1 cup frozen corn Salt and pepper to taste 1 large eggplant, peeled and sliced ½ in thick 2 tablespoons canola oil 3 eggs, beaten 2 cups dry seasoned bread crumbs Queso Fresco

Step 1: Heat olive oil in a large skillet and add onions and garlic. Sauté for 5 minutes.

Step 2: Add cumin, diced tomatoes, lime juice, vinegar, cilantro, salt and pepper to taste.

Step 3: Add shredded beans, chicken, and about a cup of chicken stock and simmer for about 20 minutes.

Step 4: Stir in corn and mix until heated through (about 5 minutes).

Step 5: Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil.

Step 6: Fry 2 to 3 minutes on each side, or until golden brown.

Step 7: Drain on paper towels or on a cooling rack with a cookie sheet underneath to keep it crispy on both sides.

Step 8: Place a generous serving of chicken mixture over half the fried eggplant pieces.

Step 9: Sprinkle each with crumbled queso fresco.

Step 10: Serve with avocado.

Alternative option: Grill eggplant and use shredded turkey breast, any flaky white fish or a variety of sautéd veggies instead of chicken.