If I had to guess I would say 1 out of every 5 of my recipes include goat cheese in the ingredient list. I even saw on Pinterest the other day that you can buy a kit to make your very own goat cheese. I must admit that I had to restrain myself from buying it....but I may or may not have flagged the page for future reference for a rainy day. Today's recipe is a vegetarian twist on the classic Chicken Parmesan. By coating egglpant slices in egg and bread crumbs, you still get the "meaty" texture of chicken, but can use it for Meatless Monday or dinner on Fridays during Lent if that's your sort of thing! Sandwich some goat cheese in between two eggplant slices and we got ourselves a winner! Winner, Winner......Eggplant dinner? That works, right?
Eggplant Parmesan wth Goat Cheese
- 1 large eggplant, cut into 1/3-inch slices
- 1/2 cup bread crumbs
- 1/4 cup shredded or grated parmesan cheese
- 2 eggs
- oil for frying
- 6 oz. goat cheese, cut into thin disks
- Marinara sauce (use yor favorite store-bought, or homemade)
Preheat your oven to 350 degrees F. Meanwhile, also preheat a large skillet over medium-high heat, and add enough oil to coat the bottom of the pan well.
In a medium shallow bowl, crack and whisk the eggs together with some salt and pepper.
In a separate bowl, mix together the bread crumbs and parmesan.
Coat each eggplant slice with egg and then dip both sides into the bread crumb mixture.
Now add the eggplant to your skillet and pan-fry 1-2 minutes on each side. Carefully move them to a plate and use a paper towel to soak up any excess oil from the eggplant.
Place a disk or two of goat cheese between two eggplant slices and bake in the oven for 10 minutes. Let cool slightly before serving alongside your marinara sauce.