Eggplant Parmesan is one of my favorites. This dish is a variation of the classic with panko bread crumbs and goat cheese. I really like that you don’t have to make a huge portion – this recipe lends itself to smaller portions depending on how many people you want to serve.
One eggplant, peeled and sliced into rounds
1 c. panko bread crumbs
1/2 c. grated parmesan cheese
2 eggs, slightly beaten
Salt and pepper to taste
Montrachet goat cheese, sliced into rounds
Vegetable oil, for frying
One jar of your favorite tomato sauce – you can also make homemade tomato sauce if you prefer
Preheat oven to 350 degrees.
Peel and slice the eggplant. Combine the panko, parmesan and salt and pepper in a shallow bowl. Beat eggs in a separate bowl. In a skillet, heat the oil and prepare for frying. Dip the eggplant in the egg before dredging in the panko mixture. Fry both sides of the eggplant until the panko breading is golden brown. Place fried eggplant onto a sheet pan and layer goat cheese between the eggplant. Place the sheet pan in the over to keep warm.
Prior to plating, ladle tomato sauce onto the plate before topping with the stacked eggplant rounds.