Fried Eggplant with Goat Cheese

Heat 3-4 tablespoons of oil in a skillet over medium-high heat.

In a shallow bowl mix breadcrumbs with seasoning and salt. In a separate bowl, beat egg with the water. Dip eggplant into the egg mixture. Then, dip into breadcrumbs.

Put the eggplant into the hot oil (don’t crowd the pan). Fry both sides (3-5 minutes each) on medium-high heat. When done remove the eggplant from the oil using a spatula and place on a paper towel lined plate. Cook remaining eggplant in the same manner.

In a saucepan on medium-high heat, saute garlic in 2 tablespoons of olive oil for 1-2 minutes. Stir in crushed tomatoes and a handful of fresh basil (save some to garnish). Cook for 5-10 minutes.

To assemble, layer a piece of fried eggplant, 1 tablespoon of goat cheese, fresh basil, fried eggplant, 1 tablespoon goat cheese, five tablespoons of crushed tomato mixture. Top with more chopped basil.