Baked Eggplant (or Zucchini) Parmesean Crisps & Slow Roasted Cherry Tomatoes

Baked Eggplant (or zucchini) Parmesean Crisps

2 baby eggplants (about 2” diameter), peeled OR if you cannot find them use zuccini, not peeled
1/2 cup (2 oz.) grated fresh Parmesan cheese
1 cup bread crumbs
2 tsp. Spicy Spaghetti Seasoning mix
1/4 cup all purpose flour
2 eggs, lightly beaten
Vegetable oil
2 oz. goat cheese (from 3-4 oz. log)
Slow Roasted Cherry Tomatoes (see below)
Fresh basil

Preheat oven to 400 degrees. Brush pan with vegetable oil. Cut eggplants or zuchinnis into 1/4” slices. Combine Parmesan cheese, bread crumbs and seasoning mix in shallow dish. Dredge eggplant lightly in flour, shaking off excess; dip into beaten egg and then into bread crumb mixture, coating evenly.
Place eggplant in a single layer on pan and spray or drizzle with oil. Bake 18-20 Cut goat cheese into small pieces. Top each eggplant slice with one piece of goat cheese and a scoop of roasted tomatoes. Garnish with fresh basil. Serve immediately.

Slow Roasted Cherry Tomatoes

1 big container or two small containers of cherry tomatoes
Olive Oil
Balsamic vinegar
Salt and pepper

Cut cherry tomatoes in half and put in container. Add salt, pepper, olive oil and balsamic vinegar to coat. Toss and let marinate up to 24 hours.
Tranasfer into oven-proof dish and roast in the oven set at 350 degrees for about a half of an hour, or until tender and shrivled alightly.