I made this delicious eggplant meal for Jaime and I. It was kind of a spur of the moment thing. During Penelope's nap this afternoon I did my meal planning for next week. I knew I needed to use an eggplant that I'd bought a couple weeks ago. So, for some ideas I turned to Pinterest and just did a quick eggplant search. I found some beautiful examples of the color eggplant being used.
And I also found
this
I knew I'd be making it quite soon. Quite soon turned in to tonight's dinner :) I made the kids some GF/DF calzones with sausage, mushrooms, and spinach. I had planned the same thing (with gluten and dairy) for Jaime and I, but just couldn't get that gorgeous eggplant and cheese picture out of my mind--I could practically taste it! I've never had breaded and lightly fried eggplant, but I sure could imagine it. I love it when I have everything on hand to make something I'm craving. I even still had some fresh-from-our-garden cherry tomatoes that needed to be eaten. The meal came together super fast and easy. I did use a different goat cheese--just one that I had on hand. Another change I made was to not peel the eggplant. The peel is perfectly fine to eat and didn't impact the flavor or texture at all--keep all your nutrients (in this fried meal!) Also, NEVER put your fresh tomatoes in the fridge (the recipe says to cut them and then refrigerate them while prepping the eggplant. I just cut them while the eggplant was in the oven for the 7 minutes.) Jaime and I both decided this would be a repeat dish. Give it a try!
Here's mine--I think I should have left it in the oven a little longer to melt the goat cheese more, but we were ready to eat.
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