Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 5
Ingredients
- 125 g goat cheese, thickly sliced
- 4 medium eggplants, thickly sliced
- 1 cup plain flour
- Canned anchovies, drained and chopped
- 2 tbsp lemon rind, grated
- 2 tbsp lemon juice
- ΒΌ cup olive oil
- Fresh basil
- 2 cups tomato pasta sauce
- 1 cup fresh breadcrumbs
- Olive oil for frying
Method
- Coat the eggplant and cheese in flour and lightly fry. Remove, drain and set aside.
- In the excess oil, fry the anchovies and add the lemon juice, breadcrumbs and lemon rind.
- Make eggplant-cheese-basil stacks.
- Bake for 10-15 minutes.
- Serve hot with salsa sauce on the side.