Wednesday, September 3, 2014

Eggplant & Goat Cheese Sandwiches over Sweet Tomato Basil Sauce

1 tbsp olive oil
1 small onion, chopped
3 cups fresh crushed tomatoes
6oz can tomato paste
1 teaspoon fresh basil
1 1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp crushed red pepper
1 cup dry bread crumbs
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make 1/2 in thick slices (I used 1 eggplant, which was plenty for just myself & Brad)
4 eggs, beaten to mix
cooking oil, for frying 1/2 lb mild goat cheese, cut into thick rounds

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion & cook, stirring occasionally, about 5 minutes. Add the tomatoes, paste, 1 tsp salt, sugar, crushed red pepper, and basil and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 tsp of the pepper.
2. Meanwhile, heat the oven to 350 degrees. In a medium bowl, combine bread crumbs, Parmesan, and the remaining salt & pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over medium heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 2 minutes per side. Drain on paper towels. 
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates, top with eggplant, and sprinkle with more fresh basil.

I've made this meal twice, and I've loved it each time. Try it. Your man won't even realize he's not eating any meat. It's that good!

XO Lindsay

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