Baked Eggplant and Goat Cheese Stacks
- 1 eggplant, about 1 pound, peeled
- 1 cup panko bread crumbs
- ¾ cup freshly grated Parmesan
- 2 large eggs
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 1 small log goat cheese, sliced
- 10 leaves fresh basil, finely chopped
- 1 cup homemade marinara sauce
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Set aside. Slice the eggplant into pieces ½-inch thick. Sprinkle the slices with kosher salt, place them in a colander and let them drain onto a plate for bowl for about 30 minutes. Then rinse off the salt and pat the slices dry.
In a shallow plate combine the panko, Parmesan, and salt. In a separate bowl, whisk the eggs with 1 tablespoon water. Then, place the flour in a shallow plate. Dredge the eggplant in the flour, followed by the whisked eggs, then pat it into the panko mixture until it is well coated. Place the eggplant on the baking sheet. Repeat with remaining slices.
Drizzle the eggplant slices with the oil and bake for 20 minutes. Then turn over the eggplant and bake for 10 minutes longer, or until golden and crisp. Remove from the oven the divide the goat cheese and chopped basil amongst half of the slices. Use the other slices to make a sandwich.
Spread the marinara sauce in the bottom of an oven proof baking dish. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted.