Recipes

EGGPLANT WITH GOAT CHEESE Garlic & Rosemary Oil

Makes 4 servings      350°F
2 medium eggplants (about ½ pound each)
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.