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Eggplant and doré-mi cheese millefeuille

Eggplant and doré-mi cheese millefeuille

Vegetables and salads | Easy | 35 minutes
Vegetables and salads
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. Coat cheese and eggplant in flour and remove excess. Heat 30 mL (2 tbsp.) of olive oil in a skillet. Cook cheese and eggplant over medium heat until browned (about 1 minute for cheese and 2 minutes for each side of eggplant). Drain on paper towel. Heat remaining olive oil in a skillet. Fry garlic for 2 minutes.
  3. Add breadcrumbs and cook over medium heat until browned and crisp. Add capers, lemon zest and lemon juice and combine. Set aside.
  4. Place an eggplant slice in a baking dish and cover with cheese, then breadcrumbs, another eggplant slice, parsley leaves, cheese and breadcrumbs.
  5. Top with an eggplant slice and sprinkle with breadcrumbs. Repeat three times. Pour tomato sauce in bottom of dish and bake for 10 to 15 minutes. Serve with grilled meat.

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