Rating: 4 stars
234 Ratings
  • 5 star values: 129
  • 4 star values: 21
  • 3 star values: 22
  • 2 star values: 34
  • 1 star values: 28
Matt Romero

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Credit: Katherine Wolkoff

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.

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  • Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.

  • Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack.

Nutrition Facts

549 calories; fat 40g; saturated fat 9g; cholesterol 128mg; sodium 448mg; protein 15g; carbohydrates 36g; sugars 7g; fiber 7g; iron 2mg; calcium 126mg.
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