Crumbed Eggplant with Tomato Sauce and Goat's Cheese

SERVING SIZE: 4-6

PREP TIME: 10 mins

TOTAL TIME: 60 mins

Ingredients

• 1 large eggplant sliced thickly

• 1 cup olive oil

• 2x400 g tins chopped tomatoes

• 1 brown onion , chopped

• 1 tablespoon minced garlic

• 110 grams goats cheese [or parmesan cheese or any other cheese you may like]

• 1 cup chopped fresh basil leaves

• 1 cup flour

• 1 cup panko bread crumbs

• salt

• pepper

Method

In a large dish place a layer of eggplant slices and sprinkle with salt, repeat this process till use all the eggplant , cover let sit for at least 2 hours , you will notice a dark liquid deposit at the base of the dish, drain the liquid and rinse all the eggplant slices pat dry and then coat each slice with flour[season the flour with 1/2 teaspoon salt and pepper], then dip in the egg, and then coat with the breadcrumbs, let sit in fridge for about 30 minutes then fry the crumbed eggplant slices in oil and set aside on absorbent paper towel to drain off the oil

Add 1/4 cup oil to a saucepan and fry the onions till soft, then add the garlic, fry for a minute

Add the tinned tomatoes , and cook gently till soft , will take about 15-20 minutes , then add the basil leaves cook another 5 minutes , then add salt and pepper to taste

Ready to assemble

Place the tomato sauce on the base of a dish, arrange the eggplant slices on top and place slices of goats cheese on top, alternatively you can use parmesan cheese on top or any other that you may like. Delicious and light!