i’m always looking for different ways to cook eggplant — hoping one day to find one i’ll LOVE 🙂 i came upon this recipe and thought it was different since it had goat cheese! i love goat cheese! but what to serve it with? asked the husband and he wasn’t enthused at all about an eggplant goat cheese bake — so i made the yummy chicken meatballs and some tj’s polenta provencale! the eggplant bake was pretty good especially the goat cheese! i wish the eggplant was less mushy though!
|5-6||thin eggplants, sliced into ¼″ thick sliceds|
|3||cloves garlic, finely chopped|
|1 – 1 ½ c.||medium sized tomatoes, chopped into 1″ cubes|
|4 oz.||goat cheese|
|1/3 c.||basil, roughly chopped|
|½ c.||olive oil (or more) for drizzling|
- Preheat the oven to 375ºF.
- In a 13×9 baking dish layer the sliced eggplants, overlapping if necessary. Drizzle a little of the olive oil over the eggplants and gently toss them to coat. Scatter the garlic over the eggplant. Then scatter the tomatoes evenly over the eggplant.
- Crumble the goat cheese with a knife or your fingers and scatter it over the tomatoes. Then scatter the basil on top.
- Bake for 35-40 minutes, or until the eggplant is softened and the cheese is slightly melted. Serve hot.