Eggplant and doré-mi cheese millefeuille Recipe

Name: Eggplant and doré-mi cheese millefeuille
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 12 slices 1 cm thick; 180 g (6 oz.) Doré-mi cheese, cut into 8 slices; 250 mL (1 cup) flour; 60 mL (1/4 cup) Compliments Olive Oil; 2 cloves garlic, chopped; 250 mL (1 cup) Italian breadcrumbs; 45 mL (3 tbsp.) capers, drained and chopped; 30 mL (2 tbsp.) lemon zest, chopped; 30 mL (2 tbsp.) lemon juice; Fresh Italian parsley leaves; 250 mL (1 cup) tomato sauce

Ingredients

1 medium eggplant, cut into 12 slices 1 cm thick
180 g (6 oz.) Doré-mi cheese, cut into 8 slices
250 mL (1 cup) flour
60 mL (1/4 cup) Compliments Olive Oil
2 cloves garlic, chopped
250 mL (1 cup) Italian breadcrumbs
45 mL (3 tbsp.) capers, drained and chopped
30 mL (2 tbsp.) lemon zest, chopped
30 mL (2 tbsp.) lemon juice
Fresh Italian parsley leaves
250 mL (1 cup) tomato sauce

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Preheat oven to 180°C (350°F).
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.
Add breadcrumbs and cook over medium heat until browned and crisp.
Add capers, lemon zest and lemon juice and combine.
Set aside.
Place an eggplant slice in a baking dish and cover with cheese, then breadcrumbs, another eggplant slice, parsley leaves, cheese and breadcrumbs.
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.