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
8 ounces sweet pepper pasta sauce, warmed
1. Remove the stem and blossom from the eggplant and slice into ½ inch thick slices.
2. Place Garlic & Rosemary Oil and breadcrumbs in two separate, shallow dishes. Dip eggplant slices in oil, then in breadcrumbs.
3. Place in a single layer on a large baking pan; bake 25 minutes.
4. Remove pan from oven; sprinkle each eggplant slice with Goat Cheese. Drizzle with warmed sauce.