I haven’t had eggplant in awhile and was craving it and goat’s cheese, so I combined them together and added some fresh red bell pepper to make a great Italian dinner. The eggplant was firm, the sauce was delicious with hints of basil and garlic, and the goat’s cheese added this wonderful creaminess to the sauce.
1 large eggplant, sliced 1/2 inch thick
3 ounces goat’s cheese
1.5 cups tomato sauce
1 red pepper, chopped
2 garlic cloves, minced
1 tablespoon dried basil
2-3 tablespoons extra virgin olive oil
4-5 tablespoons parmesan cheese
Preheat the broiler on the oven to high and lightly cover each side of the eggplant pieces with oil and a bit of salt. Place the pan in the oven, for 3 minutes – then flip the eggplant and cook for another 3 minutes.
In a medium sized bowl mix together the tomato sauce, garlic, and basil. Crumble up the goat’s cheese and carefully stir in in with the diced red pepper. Take about half of the mixture and cover the bottom of a 9×9 pan. Place half the eggplant slices down, cover them with the sauce mixture. Place another eggplant piece on top of that and cover with the remaining sauce. Top off with some parmesan cheese and place into the oven for 12 minutes. Serves 2-3. Enjoy!