Roasted Eggplant, Tomato, and Goat Cheese Tower


1 medium-sized eggplant

1 medium-large ripe tomato

4 oz. goat cheese

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

½ Tablespoon Italian herbs

Salt and pepper to taste


Heat the oven to 425’ F.

Slice the eggplant into ¼ inch circles. Lay the circles on a plate lined with a paper towel and salt both sides of the circles well. Let the eggplant sit for 10 minutes. Pat the eggplant dry with a paper towel. Place the eggplant on a parchment paper lined or oiled baking sheet and brush both sides of the eggplant slices with olive oil. Top with a sprinkling of Italian herbs, salt, and pepper. Roast in the oven on a baking sheet for about 30 minutes, flipping the slices once after 15 minutes. Slices are done when they are browned and soft.

Slice the tomato into ¼ circles. Place on another parchment paper lined baking sheet and place in the oven for the last 6 minutes of the eggplant. Flip the tomato slices after 3 minutes.

Remove baking pans from oven.

Place two slices of eggplant and one slice of tomato on each of 4 or 5 plates depending on how many slices you have. Top each tower with a ½ Tablespoon scoop of goat cheese. Sprinkle with Italian herbs, salt, and pepper. Drizzle a bit of olive oil and balsamic vinegar on top of each tower.

Can be served as an appetizer or atop a bed of mixed greens for a salad.

*Note: You can also roast the eggplant and tomato on the grill if you prefer.

Serves 4-5.

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