Eggplant With Goat Cheese and Fire-Roasted Tomato

Description

A recipe for Eggplant With Goat Cheese and Fire-Roasted Tomato

Ingredients

Salt

1 large eggplant, sliced into 8 rounds, 1/2 inch thick

All-purpose flour

1 cup olive oil, approximately

4 ounces goat cheese

2 tablespoons finely diced, roasted, yellow bell pepper

2 tablespoons finely chopped fresh parsley

1 jar Classico Fire-Roasted Tomato & Garlic pasta sauce

Preparation

1. Lightly salt eggplant rounds; let stand 30 minutes. Pat dry and toss in flour. Remove and set aside.

2. In saucepan, heat 6 tablespoons olive oil over medium- high heat; fry 3 to 4 eggplant rounds at a time, cooking until both sides are golden, adding more oil as needed. Place cooked eggplant on paper towel-lined trays to absorb excess oil.

3. In small bowl, combine goat cheese, roasted pepper and parsley.

4. Spread pasta sauce in 8-inch baking dish. Place 4 eggplant slices on sauce and evenly cover each with goat cheese mixture. Top with remaining eggplant slices and another layer of goat cheese.

5. Bake, uncovered, in preheated 350éF oven 25 to 30 minutes. Serve eggplant rounds with sauce and top with sprinkle of chopped parsley.