Eggplant Topped With Goat Cheese

This recipe can be prepared up to the point of broiling. After sautŽing the eggplant, layer on paper towels until time to complete the recipe.

Ingredients:

• 4 Japanese or Asian eggplant (very slender, pale purple eggplant)
• 3 TBS olive oil
• 2 TBS Dijon mustard
• 3 oz goat cheese (chevre)
• Freshly ground pepper

Cut each eggplant into thin slices, lengthwise. Salt lightly and drain for 30 minutes. Rinse slices well and dry with paper towels. Preheat broiler. In large skillet, heat olive oil over medium high heat. Quickly saute eggplant slices on both sides until lightly browned. Place slices on baking sheet. Spread each slice with thin layer of mustard and a thin layer of mashed goat cheese. Sprinkle with pepper and broil until cheese is browned. 4 servings.