Eggplant Stacks


This was just a dinner I made using ingredients I happen to have in my fridge. It turned into a wonderful light summer dish, perfect for those summer veggies.

Eggplant Stacks

Serves 2


1 eggplant, sliced

1 cup bread crumbs

1 Tbs. Italian herbs (parsley, oregano, basil)

¼ parmesan cheese, shredded

1 cup flour

2 eggs, beaten

2 Tbsp. olive oil

2 Tbsp. lemon juice

1 tsp. Dijon mustard

4 Tbsp. extra-virgin olive oil

4 oz. goat cheese

1 or 2 heirloom tomatoes, sliced

Chopped basil


Mix together bread crumbs, herbs and parmesan cheese. Coat each slice of eggplant first with flour, then eggs and finally breadcrumbs. Heat skillet over medium-high heat with oil. In batches fry each slice of eggplant 3 minutes per side or until golden brown and crispy. Mix together lemon juice, mustard, eevo, salt and pepper. Place one slice of eggplant on a plate, spread some goat cheese, place a tomato slice. Repeat with one more layer of eggplant, goat cheese and tomato then top with the final slice of eggplant. Drizzle vinaigrette on top and garnish with chopped basil.


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