I’ve always thought Eggplants were beautiful, but I was never quite sure what to do with them. I’d tried them sautéed….let’s just say I’ve had junk mail that tasted better.
I’d seen them breaded and fried and served with spaghetti and marinara, but with that glycemic load, why not just have an ice cream sunday?
So I developed this recipe using the left over filling from the ever-so-delicious Goat Cheese, Lentil and Swiss Chard Lasagna (you could simply 1/2 the recipe and omit marinara and chard)
Cut eggplant in to 1/2 inch thick disks. If you have time to burn, sauté disks in 1 Tbsp olive oil and 1 Tbsp balsamic vinegar for ~ 5 minutes. Then place soft disks on a baking sheet (or 2 if need be).
If you don’t have that kinda’ time on your hands, just drizzle olive oil and balsamic over disks on a baking sheet.
Scoop heaping spoonful of Goat Cheese, Lentil and Swiss Chard Lasagna filling on to each (or if you are really pressed for time, scoop drained canned lentils + salt and pepper on to each)
Then sprinkle parmesan cheese over each disk and bake on 375 F for ~ 20 minutes.
Stuffed Eggplants Yums are EGGcellent!