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Rhonda L. Kyle
Ingredients:
1 Tablespoon extra virgin olive oil
2 - 4 oz. boxes John Wm. Macy's Melting Parmesan CheeseSticks
1 medium size eggplant, cut into 1/4" round slices
2 eggs
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 large tomato, thinly sliced
1/2 cup fresh basil leaves, divided
2 cups fresh field greens, divided
Instructions:
1. Preheat oven to 400.
2. Grease bottom and sides of a 9 x 13 baking dish with olive oil
3. Place the John Wm. Macy's Melting Parmesan CheeseSticks into a food safe freezer bag. Using a rolling pin; roll to crush John Wm. Macy's Melting Parmesan CheeseSticks into breadcrumb size pieces.
4. Transfer the Melting Parmesan CheeseSticks crumbs into a 10" pie plate.
5. Slice eggplant
6. Whisk eggs, crushed red pepper flakes, and minced garlic in mixing bowl. Slice the tomato.
7. Dip eggplant slices into egg mixture, next dredge each eggplant slice into John Wm. Macy's Melting Parmesan CheeseSticks crumbs and set aside.
8. To assemble the Parmesan Melting CheeseSticks & Eggplant Crunch with Fresh Tomato & Basil Bake layer the ingredients in the following order; layer of tomato slices, followed by 2 Tablespoons fresh basil leaves, followed by a layer of coated eggplant and repeat until layering is complete.
9. Cover baking dish with tin foil. Bake at 400 degrees 20 minutes. Cut 3 x 3" square and serve over a bed of fresh field greens (Makes 6 servings).
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