Breaded Eggplant with Vermont Cheese

Here's a super tasty little recipe that I thought I'd share. It servers 4 or 2 with enough leftovers for lunch or dinner the next day. It's so ridiculously easy that even Hubie, I mean a Caveman can do it ;-)

2 medium eggplants, stem and blossom end removed, salt and pepper to taste
1/2 cup Basting Oil
1 cup breadcrumbs
2oz Vermont Butter & Cheese Creamy Goat Cheese
1 pkg (8 oz) Sweet Red Pepper Sauce, warmed
roman & baby spinach
balsamic dressing

Preheat over to 450
- slice eggplant 1/2inch thick, salt-n-pepper to taste
- place basting oil and breadcrumbs in 2 bowls. dip eggplant slices in oil then coat w/ breadcrumbs
- place in single layer in a large baking pan, bake for 25 minutes or evenly browned
- remove from oven, top eggplant w/ a spoonful of cheese and drizzle w/ warmed sauce
- plate on a bed of roman & baby spinach lightly coated w/ balsamic