Ingredients

400g Lebanese eggplant
1/2 cup plain flour, seasoned with Salt and pepper
2 eggs, lightly beaten
1 3/4 cups fresh breadcrumbs
1/4 cup KRAFT* Grated Parmesan Cheese
250g blockPHILADELPHIA Cream Cheese, softened
2 cloves garlic, crushed
1 tablespoon lemon juice
2 teaspoons finely chopped fresh oregano
Salt and pepper, to taste
oil, for deep frying
12 cherry or teardrop tomatoes, halved, fresh or roasted
12 kalamata olives, pitted and halved
12 anchovies, halved
fresh herbs, to garnish

Description

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