Eggplant Wellington

Ingredients:

1 large eggplant, sliced vertically about 1/4 inch, coated with breadcrumbs if desired
olive oil
1 sheet puff pastry, thawed
mushrooms, sliced
1 bunch swiss chard or kale, chopped
1 clove garlic, minced
red pepper flakes
basil
shredded mozarella
1 egg
sesame seeds (optional)

Bake eggplant slices drizzled with olive oil in the oven for 30 minutes. Add mushrooms during the last 15 minutes of baking. Saute garlic, and chard or kale in some oil. Stir in garlic, red pepper flakes, and basil.

Roll out puff pastry and brush with egg.

Sprinkle mushrooms over the pastry. Put 2 layers of the eggplant on top in the middle. Spread greens on top of eggplant.Sprinkle with mozarella cheese. Repeat layers.

Pull the edges of the dough over the filling and seal. Flip over so the seam side is down. Brush top and sides of dough with egg. Prick top and sides of dough with fork. Sprinkle with sesame seeds.

Bake at 375 for 20 minutes, brushing with egg wash once or twice more during baking.

Allow to sit for at least 15 minutes before cutting to serve. Serve with side of any sauce (ie tomato sauce or pesto sauce).