EGGPLANT WITH TWO CHEESES ENJOY DAN:

ROASTED EGGPLANT PARMESAN WITH FETA by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 eggplant

4 tablespoon olive oil

2 tablespoon lemon juice

1/3-cup marinara sauce

1 plum tomato, sliced

1/2-cup Panko crumbs

1/2-cup parmesan cheese

1/2-shredded mozzarella cheese

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:      (PRE-HEAT OVEN TO 355 DEGREES)

1.    Trim the ends from the eggplant. With a vegetables peeler, partially remove the skin in alternating wide strips leaving the eggplant with a strip of wide strips.

2.   Cut the eggplant into 3/4-inch rounds.

3.   Place the eggplant in rows on a baking sheet.

4.   Generously brush both sides with olive oil and lemon juice.

5.   Roast 10-12 minutes or until the bottoms are lightly browned.

6.   Remove from oven n and turn over and bake another 10 minutes.

7.   Remove from oven and spread some marinara sauce over eggplants.

8.   Place sliced tomatoes over sauce and sprinkle some Panko and Parmesan cheese.

9.   Drizzle with a little oil and crumbled feta, season with salt and pepper.

10.                Bake in pre-heated oven.

11.                Bake for 45 minutes or until cheese is melted and brown.

 

ENJOY DAN:                              HALLELUJAH!!