Eggplant Tostadas
Ingredients
- 2 large eggplants, cut into 1/4" rounds
- Kosher salt
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 2 c. cooked, shredded chicken
- 1 (14-oz.) can black beans, drained and rinsed
- 1/2 c. corn
- 1 tomato, diced
- 1 avocado, cubed
- Juice of 1 lime
- 1 tsp. taco seasoning
- 1/2 c. shredded cheddar
- 1/2 c. shredded monterey-jack
- 2 tbsp. freshly chopped cilantro, for garnish
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