Grilled Eggplant Parm with Herbed Goat Cheese/Summer Asparagus and Cherry tomato Salad
Slice the eggplant into quarter inch slices. Spritz olive oil and season with dash of salt, garlic powder, red pepper flakes, and lots of Italian seasoning. Bake in the overn for 30-40 minutes or until Eggplant is cooked thoroughly. You'll know because the eggplant will brown and grow limp.
Slice tomatoes into quarter inch slices and set atop each eggplant slice. Top off the tomato with a 1/2 ounce of goat cheese. Bake for another 15-20 minutes. Broil for 5 minutes at the end so that the goat cheese browns.
The dressing is 1/2 of a fresh lemon, 1 teaspoon truffle infused olive oil, 1/2 tablespoon of extra virgin organic olive oil, and 2 tablespoons balsamic vinegar. Make sure to use the good olive oil and not the generic kinds from your local grocery store.
Toss up and serve!

Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!
ReplyDeleteI am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/
It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.
in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.
Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!
Please take a look. If you have any ideas or questions, please do not hesitate to write
Dave
http://erecipecards.com/
Contact@eRecipeCards.com