You are here

Crispy Eggplant with Goat Cheese, Tomato & Basil Appetizer

This CRISPY EGGPLANT appetizer is so elegant and delicious! Serve it as an appetizer before dinner or for lunch with my Simple Side Salad or my Very Green Salad. This recipe is also featured in my first novel, "Lady in the Window" (May 9, 2017 from SelectBooks), when the main character, Kate Grace, enjoys this lovely appetizer overlooking the Pacific ocean and an amazing sunset!
Ingredients
  Organic eggplant 1 , peeled and sliced
  Organic italian seasoned breadcrumbs 1 1⁄2 Cup (24 tbs)
  Organic free range eggs 2
  Coconut milk 1⁄2 Cup (8 tbs)
  Goat cheese 50 Gram
  Basil leaves 15 Gram
  Organic roma tomatoes 4
  Organic extra virgin olive oil 2 Tablespoon
Directions

MAKING

1. In a large bowl, pour in bread crumbs.

2. In another bowl, add in eggs and milk.

3. With a fork, beat eggs and milk until blended.

4. With a fork, take one eggplant round, dip in milk and egg mixture (coat both sides), then dip into breadcrumb mixture (also coating on both sides.

5. Continue the same process with all the rounds.

6. In a skillet on the stovetop over low heat, drizzle olive oil over the bottom of the skillet.

7. Place breaded eggplant rounds in the skillet.

8. Cook until a golden brown on both sides.

9. When rounds are done, remove from skillet and arrange on a plate.

10. When the rounds have cooled (approx. 10 minutes), slice the goat cheese log placing a slice of goat cheese on top of each round, place one basil leaf on each round, then a slice of tomato.

SERVING

11. Serve immediately!

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Ingredient: 
Eggplant
Method: 
Fried
Interest: 
Party
Taste: 
Savory
Feel: 
Crispy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
10

Rate It

Your rating: None
0
No votes yet
Crispy Eggplant With Goat Cheese, Tomato & Basil Appetizer Recipe Video