This is a warm hearty Fall dish that has so much flavor and crunch with the gooey chhese and piquant mustard sauce.
Ingredients:
3 cup FRENCH'S® French Fried Onions
3 cup FRENCH'S® Spicy Brown Mustard
1 lb 2 large eggplants
3 cup muenster cheese
1 pt sour cream
4 oz canola oil
3 tbsp salt
2 tsp pepper
Directions:
Preheat oven 350*.Slice eggplant thinly and sprinkle with 3 tbsp salt. Let sit for 20 minutes to draw out bitterness. Drain liquid, rinse and pat dry. Add fried onions to a large zip lock bag and crush into crumbs. Rub each side of eggplant with brown mustard and dip into onion crumbs. Quickly fry in skillet until tender and browned. Single layer 4 slices onto cookie sheet. Top with 1/8-1/4 cup of cheese. Layer another slice onto each, top with cheese and finish with 3rd layer and cheese. Bake until golden & bubbly- 5-8 minutes. Add 1 cup of brown mustard and 1 pint of sourcream to sauce pan and slowly warm through. Add 1 tsp salt and 1 tsp pepper. Whisk until combined. When warmed through, plate individual eggplant stacks and drizzle with mustard sauce.
Serve with smashed baked sweet potatoe and a mesculin salad.
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