Tue 5 Aug 2008
This is a fun spin on eggplant Parmesan. You could serve over pasta, but it’s great on its own as a small plate for dinner or an appetizer.
Ingredients
- Eggplant, sliced length-wise about 1/4 in thick
- Beaten egg
- Italian breadcrumbs
- 1/2 C olive oil (or other frying oil)
- 2-4 oz chevre
- Standard tomato sauce (see previous recipe)
- Fresh basil
Directions
In a large skillet, heat the oil till it crackles and pops when you drop a drop of water in it. Dip the eggplant into the egg wash and then dredge it in breadcrumbs. Place in the skillet, one at a time. When the edges start to turn brown, turn the eggplant over. When both sides are brown, remove from oil.
Next, you’re going to place a piece of eggplant on a plate, then spread some goat cheese on. Then put another piece of eggplant on top of that and some more goat cheese. Stack it about 3-4 slices high. Don’t put goat cheese on the top piece.
Spoon the tomato sauce on top and sprinkle with basil.