So long sweet summer
I stumbled upon you and gratefully basked in your rays
So long sweet summer
I fell into you
Now you're gracefully falling away
Hey thanks
Thanks for that summer
It's cold where you're going
I hope that your heart's always warm
I gave you the best
Gave you the best I have
So, so long sweet summer
I stumbled upon you and gratefully basked in your rays
So long sweet summer
I fell into you
Now you're gracefully falling away
Eggplant Stacks
Serves 2
1 small Eggplant, sliced into 1/4" discs
1 cup Breadcrumbs
1 Egg
1 tsp Salt
1 tsp Pepper
1/4 cup Olive Oil
1 bunch Basil
2 oz Goat cheese, room temperature
1/2 cup Vegetable oil
1 lb Tomatoes
1. Turn oven to 400F. Use whatever tomatoes you like, I had cherry and plum from my garden. Place your choice of tomatoes on a baking sheet and drizzle with olive oil, salt, pepper, dried thyme, and garlic powder. Toss so all the tomatoes are covered in oil and spices. Roast for 20 minutes or until the tomatoes are good and charred. Remove from oven and place into a food processor or blender. Add a little more salt, pepper, and olive oil. Blend until smooth. Set aside.
2. Slice the eggplant into 1/4" slices. Beat an egg in a shallow dish. Pour breadcrumbs into another shallow dish. Set aside. Heat the vegetable oil in a pan on medium-low heat.
3. Once the oil is hot (flick a few drops of water into the oil, if it sizzles the oil is ready) start dunking the eggplant discs. Dunk the eggplant first into the egg wash, then the breadcrumbs, shaking off any excess. Place carefully into the hot oil. Once brown flip over, this takes about 3 minutes. Don't over crow the pan, or the oil will lower in temperature and the eggplant won't brown. I put about 5 discs in the pan at one time. Once both sides are golden brown remove from the oil and place on a paper towel and sprinkle with salt.
4. To assemble the dish spoon some tomato sauce on the bottom of the plate. Place a crispy eggplant disc on top. Carefully dollop with goat cheese. Repeat this 3 times. On the final and top layer spoon a small amount of tomato sauce on top. Sprinkle with freshly chopped basil. Enjoy!!
I stumbled upon you and gratefully basked in your rays
So long sweet summer
I fell into you
Now you're gracefully falling away
Hey thanks
Thanks for that summer
It's cold where you're going
I hope that your heart's always warm
I gave you the best
Gave you the best I have
So, so long sweet summer
I stumbled upon you and gratefully basked in your rays
So long sweet summer
I fell into you
Now you're gracefully falling away
Serves 2
1 small Eggplant, sliced into 1/4" discs
1 cup Breadcrumbs
1 Egg
1 tsp Salt
1 tsp Pepper
1/4 cup Olive Oil
1 bunch Basil
2 oz Goat cheese, room temperature
1/2 cup Vegetable oil
1 lb Tomatoes
1. Turn oven to 400F. Use whatever tomatoes you like, I had cherry and plum from my garden. Place your choice of tomatoes on a baking sheet and drizzle with olive oil, salt, pepper, dried thyme, and garlic powder. Toss so all the tomatoes are covered in oil and spices. Roast for 20 minutes or until the tomatoes are good and charred. Remove from oven and place into a food processor or blender. Add a little more salt, pepper, and olive oil. Blend until smooth. Set aside.
2. Slice the eggplant into 1/4" slices. Beat an egg in a shallow dish. Pour breadcrumbs into another shallow dish. Set aside. Heat the vegetable oil in a pan on medium-low heat.
3. Once the oil is hot (flick a few drops of water into the oil, if it sizzles the oil is ready) start dunking the eggplant discs. Dunk the eggplant first into the egg wash, then the breadcrumbs, shaking off any excess. Place carefully into the hot oil. Once brown flip over, this takes about 3 minutes. Don't over crow the pan, or the oil will lower in temperature and the eggplant won't brown. I put about 5 discs in the pan at one time. Once both sides are golden brown remove from the oil and place on a paper towel and sprinkle with salt.
4. To assemble the dish spoon some tomato sauce on the bottom of the plate. Place a crispy eggplant disc on top. Carefully dollop with goat cheese. Repeat this 3 times. On the final and top layer spoon a small amount of tomato sauce on top. Sprinkle with freshly chopped basil. Enjoy!!
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