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Eggplant and Feta


1 large eggplant
8 ounces fresh feta with sun-dried tomatoes and basil
4 cloves garlic ( or 2 elephant garlic cloves)
olive oil
fresh breadcrumbs


Peel eggplant and cut into julienne strips approx 1/2 inch square and the full length of the eggplant. Meanwhile chop the garlic and saut, in olive oil to wilt. Add eggplant to pan and saut, until barely fork tender. Transfer all to oblong baking dish, top with a little olive oil, chunks of the Feta and sprinkle lightly with the breadcrumbs. Do not create a major breadcrumb crust, just enough to add a crunch. Put under broiler until cheese has started to melt. Serve hot. Garnish plate with Fresh Basil if available.

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