3 slices of eggplant (cut horizontally appox ½ inch thick)
3 slices of tomatoes (cut horizontally appox ½ inch thick)
2 oz goat cheese
½ C buttermilk
½ C seasoned corn meal
1 oz balsamic reduction
½ C spinach
Pre-heat fryer to 350. Turn broiler on high. Place eggplant in buttermilk for appox 3 mins. Next, dredge eggplant in cornmeal. Shake off any loose cornmeal. Place carefully in fryer for 2-3 mins per side. Divide goat cheese evenly on top of tomatoes and place under broiler until goat cheese is soft. Now assemble. Place 1/3 spinach on a plate. Then place eggplant followed by tomato. Repeat until finished. Drizzle with balsamic reduction and serve. Enjoy!
This video was produced and featured by KSDK’s Tasty Tuesdays