2 tbsp. olive oil (30ml)
1 small onion, chopped
28oz can diced tomatoes (794g)
1 clove garlic, minced
1 whole chile serrano (optional)
Salt and pepper to taste
1 lb. eggplant (500g) ½ cup all-purpose flour (62g)
2 eggs, beaten 1 cup panko bread crumbs (125g)
2 cups vegetable oil (480ml)
½ cup queso fresco (75g)
½ cup chopped cilantro (40g)
1 avocado, chopped
Your favorite hot sauce
8–12 corn tortillas or taco shells, 6” dia. (15cm) warmed
Make the tomato sauce by heating the olive oi in a 9” (22cm) skillet. Add the onions, and sauté until translucent, about 2 minutes. Add the can of diced tomatoes, garlic and chile (if desired) and allow to simmer for about 20-30 minutes over medium heat, until liquid is reduced. Season with salt and pepper. Keep warm while preparing the eggplant.
Remove the tops from the eggplant, peel if desired, and cut lengthwise into wedges. Roll each wedge in flour, then in the beaten egg, and then coat with the panko. Hold on a cooling rack until all of the eggplant are prepared. Heat the vegetable oil in a sauté pan until it reaches 350°F (176°C). Fry each wedge of the eggplant until golden brown, about 2 minutes. Remove from the vegetable oil and drain on paper towels.
Serve the eggplant in the warmed tortillas, smothered in the tomato sauce, and garnished with the queso fresco, cilantro, avocado, and your favorite salsa.