We're having one of my recent favorites for dinner tonight! This recipe is highly adaptable, so feel free to adjust to suit your tastes.
Eggplant Napoleon
1 eggplant
salt
1/4 cup ranch dressing
1 cup almond flour (or panko, or breadcrumbs)
1 small log goat cheese or fresh mozzarella, sliced
1 ripe tomato, sliced
Wash and slice eggplant into 1/2 inch rounds. Salt both sides and set aside for about 30 minutes
Rinse eggplant and pat dry
Preheat oven to 350
Brush ranch on eggplant rounds then coat in almond flour or breadcrumbs (both sides)
Bake for 15 minutes in a greased glass casserole dish
Flip then bake for 15 minutes more
Top with cheese and tomato slices then return to oven for 5-10 minutes, until cheese is warm and bubbly
* Make sure eggplant is soft, but not too soft!
So good! Mine are ready to flip - only 30 minutes left til dinnertime!
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