Baked Eggplant with Goat Cheese

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Baked Eggplant with Goat Cheese

 

 

2 medium size eggplants

extra virgin olive oil, or olive oil spray

1 cup (or more) Italian style seasoned bread crumbs

6-8 Roma tomatoes, sliced

4 garlic cloves, minced

2 Tbs. capers, rinsed

1 tsp. marjoram

2 Tbs. chopped fresh Italian parsley

salt and freshly ground pepper to taste

5 oz. Chevre goat cheese, feta, (or soy mozzarella to

keep it vegan)

 

Preheat your oven to 400 degrees.

 

Slice the eggplant 1/4 " thick. Brush lightly, or

spray, with olive oil, and dip slices into a bowl of

seasoned bread crumbs, arranging them on a baking

sheet in a single layer. Bake for 10 minutes, until

golden and slightly crisp. Reset the oven temperature

for 375 degrees.

 

Oil a large baking dish, and arrange the eggplant

slices, overlapping if you need to. Cover the roasted

eggplant with the tomato slices and sprinkle with

garlic, capers, marjoram and herbs. Add a pinch of sea

salt, freshly ground pepper, and top with the goat

cheese. Drizzle 1 Tbs. of extra virgin olive oil

lightly over the tomatoes and goat cheese, if desired.

 

 

Bake in a 375 degree oven for 15-20 minutes, until

heated through and the cheese is melting. Serve hot,

or at room temperature. Lovely with a Classic Greek

Salad, and a basket of warm Rosemary Cheese Biscuits.

Serves 4.

 

 

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