ingredients:
* One eggplant, cut into rounds about an inch thick with skin cut off
* 1 tbsp salt
* 1 1/2 cups bread crumbs (I had garlic bread crumbs on hand)
* 2 tbsp garlic, finely minced
* 4 tbsp unsalted hutter
* 1 egg white & 1 whole egg
* marinara sauce
1/2 cup chopped basil, divided
4 oz goat cheeese, room temperature
Directions:
~ after preheating the oven to 400°, toast the bread crumbs on a baking sheet with parchment paper. They should only last a couple of minutes until you see getting a little toasty brown
~ wash the eggplant slices and sprinkle both sides of the salt, and then place a heavy plate or pan on top of the egg plant. This will help drain away some of the excess water in the egg plant make it a little bit sweeter
~ in a small sauce pan, brown the garlic in the butter. Afterwords drizzle over the toasted breadcrumbs and toss together
~ in a shallow pan or dish, mix together the egg white, the whole egg and some salt. Dip the eggplant slices in the egg mixture and then in the breadcrumb mixture and place on a greased baking sheet to cook.
~ Bake for about 20 minutes, flip the slices over, and spoons some marinara sauce on top and then the goat cheese. Bake for an additional 10 minutes until the goat cheese is a little toasty on top.