Dinner

Eggplant topped with goat cheese is for Dinner.

Eggplant topped with goat cheese takes several minutes to prepare.

Eggplant topped with goat cheese takes several minutes to cook.

Eggplant topped with goat cheese makes 8 servings.

The ingredients for Eggplant topped with goat cheese are:

.5 tablespoon olive oil
1 small onion, chopped
1.5 cups fresh or canned crushed tomatoes in thick puree (one 24-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1/2 cup dry bread crumbs (I used plain Panko)
1/4 cup grated Parmesan
1 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
2 eggs, beaten to mix
Cooking oil, for frying
4 oz pound mild goat cheese

Here is how you make Eggplant topped with goat cheese:

DIRECTIONS 1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper. 2. Meanwhile, heat the oven to 350?. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels. 4. Arrange the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each a bake until the cheese melts Put the sauce on plates and top with the eggplant.Serving Size: 8 slices of eggplant with goat cheese.Number of Servings: 8Recipe submitted by SparkPeople user MRSKRIESE.

The nutritional information for Eggplant topped with goat cheese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 196.2

• Total Fat: 11.9 g
• Cholesterol: 65.6 mg
• Sodium: 274.4 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 2.5 g
• Protein: 10.8 g