- 1 ½ pound eggplant
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 sweet red pepper, cored, seeded and finely chopped
- 1 cup chopped well-drained canned plum tomatoes
- ½ teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 6 ounces fresh goat cheese
- 1 tablespoon dry bread crumbs
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
365 calories; 27 grams fat; 8 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 11 grams protein; 19 milligrams cholesterol; 218 milligrams sodium
4 to 6 servings
- Preheat grill or broiler.
- Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
- Grill the eggplant until attractively browned on both sides.
- Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
- Preheat oven to 350 degrees.
- Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
- Place in the oven and bake about 25 minutes, until heated through. Serve at once.
1 hour 30 minutes