<b>Ingredients:</b>
1 pound boneless chicken breast, cooked and shredded<br>
½ medium Spanish or white onion, chopped<br>
1 clove garlic, finely chopped<br>
2 tablespoons olive oil<br>
½ teaspoon ground cumin<br>
1-15-ounce can diced tomatoes with green chiles<br>
2 tablespoons lime juice<br>
1 tablespoon red wine vinegar<br>
1-15-ounce can black beans, rinsed<br>
1 tablespoon fresh cilantro<br>
1 cup frozen corn<br>
Salt and pepper to taste<br>
1 large eggplant, peeled and sliced ½ in thick<br>
2 tablespoons canola oil<br>
3 eggs, beaten<br>
2 cups dry seasoned bread crumbs<br>
Queso Fresco
<b>Step 1:</b>
Heat olive oil in a large skillet and add onions and garlic. Sauté for 5 minutes.
<b>Step 2:</b>
Add cumin, diced tomatoes, lime juice, vinegar, cilantro, salt and pepper to taste.
<b>Step 3:</b>
Add shredded beans, chicken, and about a cup of chicken stock and simmer for about 20 minutes.
<b>Step 4:</b>
Stir in corn and mix until heated through (about 5 minutes).
<b>Step 5:</b>
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil.
<b>Step 6:</b>
Fry 2 to 3 minutes on each side, or until golden brown.
<b>Step 7:</b>
Drain on paper towels or on a cooling rack with a cookie sheet underneath to keep it crispy on both sides.
<b>Step 8:</b>
Place a generous serving of chicken mixture over half the fried eggplant pieces.
<b>Step 9:</b>
Sprinkle each with crumbled queso fresco.
<b>Step 10:</b>
Serve with avocado.
<b>Alternative option:</b>
Grill eggplant and use shredded turkey breast, any flaky white fish or a variety of sautéd veggies instead of chicken.