Another delicious Lesley Elizabeth recipe!
EGGPLANT WITH GOAT CHEESE Garlic & Rosemary Oil
Makes 4 servings 350°F
2 medium eggplants (about ½ pound each)
½ cup Garlic & Rosemary Oil
1 cup Panko breadcrumbs
2 ounces crumbled Goat Cheese
- Remove the stem and blossom from the eggplant and slice into ½ inch thick slices.
- Place Garlic & Rosemary Oil and breadcrumbs in two separate, shallow dishes. Dip eggplant slices in oil, then in breadcrumbs.
- Place in a single layer on a large baking pan; bake 25 minutes.
- Remove pan from oven; sprinkle each eggplant slice with Goat Cheese.
Note* Drizzle or serve with a warmed marinara sauce.