Here is a twist on the classic dish eggplant parmesan. Disks of eggplant are seasoned, breaded in parmesan and bread crumbs, then pan fried until golden brown. After all of the eggplant rounds have been cooked; eggplant “sandwiches” are assembled and the middle of each one has a dollop of goat cheese. These sandwiches are baked until the goat cheese begins to drip out. Serve the eggplant with the tarragon tomato sauce. Each bite is crispy, cheesy, and aromatic. This meal also comes with a side of the romaine, cucumber and tomato salad with buttermilk dressing. Savor the last weeks of the summer, they are slipping away fast.

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains gluten

Meatless