Baked Goat Cheese Eggplant Mozzerella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, Tomatoes, Canned crushed tomatoes, Goat Cheese, Mozzerella Cheese, Panko bread crumbs, Eggs, Olive oil, bay leaf, thyme, balsamic vinegar, salt and pepper to taste.
Preheat oven to 425. Slice eggplant in 1/2inch slices (should make 8 total). Sprinkle salt on slices to draw out moisture. To make tomato sauce: In small pot heat crushed tomatoes, bay leaf, thyme, and balsamic vinegar until sightly reduced. Add salt and pepper to taste, set aside. Slice tomatoes, set aside. Pour panko crumbs in a bowl, set aside. Whisk eggs with 1Tbsp of water in separate bowl, set aside. Heat olive oil in large pan on stove. Dip each slice of eggplant in egg wash then cover well with panko crumbs. Cook eggplant in pan 2-3 minutes on each side or until slightly browned. Place slices in non-stick or greased baking dish. Top each slice with 1 Tbsp goat cheese, 1 tomato slice, 1-2 Tbsp tomato sauce, and 1 Tbsp shredded mozzerella. Bake for 5 minutes then turn broiler on just long enough to slightly brown the mozzerella. Serve and ENJOY!!
Serving Size: Makes 4 2-slice servings
Number of Servings: 4
Recipe submitted by SparkPeople user AYLACAITLIN.
Serving Size: Makes 4 2-slice servings
Number of Servings: 4
Recipe submitted by SparkPeople user AYLACAITLIN.
Nutritional Info Amount Per Serving
- Calories: 308.2
- Total Fat: 17.5 g
- Cholesterol: 91.4 mg
- Sodium: 233.1 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.8 g
- Protein: 11.4 g
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