Eggplant, Goat Cheese And Parmesan Bake

• 1 1/2 lbs eggplant, thinly sliced
• 2 tbsp plus 2 tsp oil
• 5 oz goat cheese
• 3/4 cup grated Parmesan cheese
• 3 None eggs
• 1 cup light cream
• 1/2 cup oregano leaves
• 5 oz cherry tomatoes
• 1/2 None red onion, thinly sliced
• 1 bag mixed salad greens
• 1 tbsp red wine vinegar

1. Preheat the oven to 400u0b0F. Toss eggplant and 2 tbsp of the oil in a bowl.
2. Heat a large nonstick skillet on high heat. Cook eggplant in batches, 2-3 mins each side, until browned. Set aside.
3. Mix goat cheese, 1/2 cup of the Parmesan cheese, eggs, cream and 1/2 of oregano in a bowl. Arrange 1/3 of the eggplant in bottom of a 1 1/2-cup baking dish. Top with 1/3 of the cheese mixture. Repeat layers twice. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30-35 mins, until puffed and golden.
4. Meanwhile, combine tomatoes, onion and salad greens in a large serving bowl. Toss with combined vinegar and remaining 2 tsp oil.
5. Sprinkle eggplant bake with remaining oregano. Serve with salad.

eggplant, oil, goat cheese, parmesan cheese, eggs, light cream, oregano, tomatoes, red onion, salad greens, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/31813 (may not work)