Okay chris here is how you do it!

After 2 on hands it's time for you to fly solo Chris, although in my wine clouded state I did miss one important step the last time. Add parmesan to the bread crumbs!

MMMMM a nontraditional eggplant Parmesan. I ordered this a lifetime ago at a Sacramento restaurant. It wasn't at all what i had expected, but I couldn't get it out of my mind once I chowed it down.

This is a really nice alternative to the deep fried variety and is simple enough to make. Perfect for the meat eater and the vegetarian.

I genereally serve it with a bit of simple pasta with a creamy asparagus or mushroom sauce.

Eggplant Parmesan with goat cheese

1-2 large eggplants for 4 people 2-3 slices each
Spreadable goat cheese/alternatively thinly sliced goat cheese
2.5 dl/1 cup creme fraiche/sour cream
1 egg
Parmesan cheese alternatively Peccorino ( I try and always have a hunk of peccorino laying about.)
Garlic salt (not powder) I use loads of garlic salt in my cooking.
Bread crumbs/SKORPMJÖL!
Flour
Olive Oil
Pesto red, green or both

Preheat oven to 380F or 200C

Slice up your eggplant in to 1-1,5 cm/.5 inch slices and lightly salt. Then mix the egg with the creme fraiche. On 1 plate sprinkle out some flour. On another plate sprinkle out some bread crumbs mixed with garlic salt and thinly shredded parmesan.

Grease a baking sheet with olive oil.

Rinse the salt off the eggplant and dry it with a paper towel. Using a fork roll the eggplant slices first in the flour, then in the creme fraiche egg mix making sure to coat it well followed by a roll in the bread crumbs. Place it on the baking sheet and keep going. Put it in the oven and bake on each side for 10 mins or until golden brown.

During this time you can whip up a simple pasta sauce. (Look for my basic cream sauce recipe) Chose whatever pasta you like.

When the pasta sauce is done and the eggplant baked it's time to stack them.

In the middle of a plate you are going to place 1 eggplant slice that you will top with a bit of goat cheese/spread and a tsp of pesto. Top that with another slice of eggplant. If your using red and green pesto use the green in the middle and top the last eggplant slice with an additional tsp of red pesto to garnish the top. otherwise top it with what you have.

You can stack these up to 3 high adding cheese and pesto between the slices.

Encircle your eggplant with pasta and sauce and serve.

Basically like this...

eggplant
goatcheese
pesto
eggplant
goat cheese
eggplant
pesto

The baked eggplant works perfectly with the more traditional eggplant parmesan. Basically baked eggplant topped with a red sauce and mozzarella cheese and baked again for 10 or so minutes.