Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (cut into 1/4-1/2 inch slices)
  • 1 egg (lightly beaten)
  • 1 C breadcrumbs (seasoned)
  • 1/2 C flour
  • 1/4 C olive oil
  • 1/4 C pine nuts (toasted)
  • 3 oz crumbled goat cheese
  • 1/2 red onion (diced)
  • Salt
  • 10 oz bag arugula & baby spinach mix
  • 2 T lemon juice (fresh)
  • 2 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 garlic clove (minced)
  • 1 T honey
  • 1/2 C extra virgin olive oil

Instruction

  • Create a breading station by placing a shallow bowl of each egg, flour & breadcrumbs.
  • Dip each eggplant slice first in flour, then in egg and finally in breadcrumbs.
  • Heat olive oil in a large saute pan, over medium/high heat. Add coated eggplant slices, 2-3 at a time, to avoid overcrowding. Cook 2-4 minutes, until browned, turn over and cook other side until browned as well. Remove from pan and place on a paper towel lined plate.
  • On each plate arrange arugula & spinach. Season with a bit of salt and add red onion. Stack 3 slices eggplant, top with goat cheese and pine nuts. Drizzle with balsamic dressing.