Steps:
- Slice the eggplant thin and sprinkle with salt. Allow to drain in a colander for an hour.
- Preheat broiler.
- Pat the eggplant dry with paper towels and brush the slices on both sides with the olive oil. Place them on a broiling pan lined with aluminum foil and broil them lightly, turning once, until the slices are golden but not overbrowned. Cool.
- Meanwhile, make the tomato sauce, or puree. Boil the tomatoes in their skins for 10 minutes. Drain and, when cool enough to handle, peel the skins. Squeeze out the juice and seeds and discard. Place the pulp in a food processor. Process until smooth and pour into a noncorrosive saucepan. The puree should be quite thick. Season with salt and pepper and set aside.
- Slice the round tomatoes thin. Place two slices eggplant per person, overlapping them slightly, on a broiling pan lined with foil. (You should have eight portions.) Top each portion with a slice or two of tomato and a generous tablespoon of goat's cheese. Set aside.
- Preheat broiler. Broil the eggplant until the cheese is browned and bubbling. While it is cooking, warm the tomato sauce.
- Place the eggplant portions on individual plates, with a pool of sauce on the side. Garnish with basil and serve.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 7 grams
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Jan debeer
d_j@yahoo.comThis recipe is a keeper! I'll definitely be making it again and again.
Nico Adriaans
nico.adriaans86@yahoo.comMeh.
Sandaru Hansana
hansana-sandaru@gmail.comOverall, this was a good recipe. I would definitely make it again, but I would make a few changes to the ingredients and cooking method.
Sympathy Eli
s92@gmail.comThis dish was a bit too oily for my taste. I think I'll try grilling the eggplant next time instead of frying it.
Muiga Kevin
k-muiga7@yahoo.comI found this recipe to be a bit bland. I think it could have used more seasoning or a bolder cheese.
Malik Rasheed
rasheed-m53@gmail.comThis dish was a bit too smoky for my taste, but I think that's because I grilled the eggplant for a bit too long. Next time, I'll be sure to keep a closer eye on it.
Sk Shuvo khan
s-sk@aol.comI'm always looking for new ways to cook eggplant, and this recipe definitely fits the bill. The combination of flavors and textures is fantastic.
Marvis Adom
am82@yahoo.comThis recipe was simple to follow and the dish turned out beautifully. I served it with a side of roasted vegetables and it was a hit with my family.
Tenusha Limbu
l.tenusha96@yahoo.comI made a few substitutions to this recipe based on what I had on hand, and it still turned out great! I used feta cheese instead of goat cheese and added some chopped walnuts for a bit of crunch. Yum!
Faqeera Gg
faqeeragg@gmail.comThis dish was a bit more time-consuming to prepare than I expected, but it was definitely worth the effort. The end result was a flavorful and impressive dish that was perfect for a special occasion dinner.
Erica Goosby
eg@hotmail.comI'm not usually a fan of eggplant, but this recipe changed my mind! The grilling process really brought out the flavor of the eggplant and made it incredibly tender. The combination of flavors and textures in this dish is just perfect.
Sonia Moran
s.moran0@aol.comThis grilled goats' cheese and eggplant dish was an absolute delight! The flavors were incredibly well-balanced, with the smokiness of the eggplant perfectly complementing the creaminess of the cheese. I especially loved the addition of the honey and