Ingredients
- 1 medium eggplant, cut into 1/3-inch slices
- olive oil spray
- salt and ground black pepper, as desired
- paprika, as desired
- 3+ Tablespoons all-purpose flour, gluten-free if desired
- 2 large eggs
- 1 teaspoon minced garlic
- 1 1/4 cups panko bread crumbs, or dried bread crumbs, gluten-free if preferred
- olive oil spray
- 4 ounces soft goat cheese, thinly sliced into rounds, or crumbled
- 3 ripe tomatoes, a variety of colors, such as heirloom, cut into wedges, core discarded
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1/2 cup fresh basil leaves
- salt and ground black pepper, as desired
Preparation
- Preheat oven to 375F on convection mode or 400F on regular bake. Line baking sheet with parchment paper and coat parchment with a thin layer of olive oil - the spray makes this an easy task. Place the eggplant slices in a single layer side by side onto the prepared baking sheet. Sprinkle the slices with salt, pepper and paprika, then turn them over and season the other side with salt, pepper and paprika. Put half of the flour into a fine strainer and lightly dust the tops of the eggplant slices, Flip the slices over and lightly dust that side.
- Place 2 shallow bowls side by side, In one bowl whisk together the egg and garlic. In the other bowl place the panko or bread crumbs. Set baking sheet with the seasoned eggplant next to the bowls.
- Working with one slice of eggplant at a time, dip each eggplant slice into egg mixture, allowing excess egg to drip off. Then into the bread crumbs and lightly coat on both sides. Transfer back to the baking sheet. Repeat procedure with remaining slices of eggplant. Discard any remaining flour and egg mixture. Lightly spray the tops of the coated eggplant slices with olive oil spray.
- Place baking pan into preheated oven and bake for 10 minutes. Rotate pan front to back and bake an additional 5 minutes. Turn eggplant slices over, spray with another light coating olive oil and bake 10 more minutes or until lightly browned and crisp on the outside and tender on the inside. Remove from oven and allow to cool. Slice pieces in half.
- On a serving platter, arrange eggplant slices alternating with slices of tomatoes and tuck in the goat cheese. Drizzle with balsamic vinegar and olive oil. Top with whole, coarsely chopped or torn fresh basil leaves. Season with additional salt and pepper, if desired.
Categories
- Dinner
- Lunch
- Salad
- Side Dish
- Vegetable
- Vegetarian
- MHealthy