Stacked Eggplant Parmesan with Goat Cheese (Gluten-free)

I was inspired to make this goat cheese version of Eggplant Parmesan after I tried something similar at a restaurant and was pleasantly surprised with how good it was with the goat cheese instead of mozzarella. I must say, this recipe is a game changer for me since I have a sensitivity to traditional cow’s milk cheese. Verdict: I actually like it better with goat cheese and don’t think I’ll ever look back.

Yield: Serves about 4

Ingredients:

• 1 medium-size eggplant, sliced into 12 circles, about ¼” thick (skin on)
• Sea salt 
• Black pepper
• 1 teaspoon oregano 
• Pinch red pepper flakes
• 1/2 cup flour – I used Otto’s Cassava Flour to make it gluten-free
• 3 eggs, whisked with a touch of water
• 1 ¼ cups panko bread crumbs – I used GF bread crumbs
• 1/4 cup grated parmesan or Pecorino Romano (sheep’s) cheese
• Avocado oil, for lightly frying
• Marinara sauce – I use jarred Mezzetta Marinara
• 2 oz. crumbled goat cheese 

Directions: 

1. Place the eggplant slices onto a baking sheet and liberally sprinkle both sides with salt, black pepper, oregano and red pepper flakes, and set aside.
2. Set up three separate bowls for dredging your eggplant: One with whisked eggs, one with flour and a third with breadcrumbs and parmesan/romano.
3. Preheat your oven to 350°
4. Take each eggplant slice and dip it into the flour, then egg, and finally in the breadcrumb/cheese mixture, pressing the slices to make sure that the coating sticks; place the slices back onto baking sheet.
5. Heat enough oil on the bottom of a large skillet to cover up about ¼” or so (for lightly frying) on medium to medium high heat. Once the oil is hot (sizzling when you add some breadcrumb), begin adding in a batch of coated eggplant slices and fry each for about 4-5 minutes on each side, or until golden-brown and crispy.
6. Place the fried slices onto a foil or parchment-lined baking sheet and add a couple of spoonfuls of marinara sauce onto each eggplant slice, then top with crumbled goat cheese. Place into the oven just until the cheese is melted, about 5 minutes.
7. Serve as a stack, then top with more goat cheese/parmesan cheese if desired. I like to serve with a simple arugula salad (EVOO, salt and pepper)

Enjoy!

xoxo

Marisa