1 medium eggplant, sliced in 12 1/2-inch rounds
1. Preheat oven to 500, and arrange eggplant slices on a nonstick baking sheet. In a bowl or dish, combine bread crumbs, dried herbs and chili powder.
2 tablespoons olive oil
1-1/2 cups fine fresh bread crumbs
1-1/2 teaspoons each, dried sage and thyme
2 teaspoons chili powder
2 roasted poblano chiles, seeded and sliced into 2-inch long
3 ounces reduced-fat jack cheese, or queso fresco
1 tablespoon each, minced fresh sage and thyme leaves
2. Lightly brush or spray eggplant slices with oil and press into bread crumb mixture, to coat both sides with crumbs. Return slices to sheet and place in center of oven; set oven heat to broil. Watch slices closely and turn when browned and crisp, about 3 minutes. Reduce oven heat to 400 and continue baking until second sides are browned, about 6 more minutes. Remove from oven and set 6 slices aside.
3. Arrange roasted pepper strips over eggplant slices left on sheet. Cover peppers with thin slices of cheese, set oven to broil, and return eggplant to oven until cheese melts. Remove slices from oven, sprinkle with sage and thyme, and top with reserved eggplant slices.
Makes 6 servings.
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