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Tuesday, April 13, 2010


A couple months back I posted an appetizer where I layered eggplant, goat cheese and sliced campari tomatoes.  They were awsome and they were a hit!  I decided to come up with a recipe where instead of serving them as an appetizer I could serve them as a side dish and just make more of it.  I came up with a version that is way simpler than eggplant parm, but according to my husband this dish is right up there in taste with eggplant parm.  That is a compliment.  Eggplant parm takes forever to make, but it is worth it.  This dish takes less time to make and it is also less calorie laden since goat cheese has less fat content than mozerella and parmasan.  The eggplant is first dredeged in a bit of flour and then pan fried in a bit of vegie and olive oil mixture.  I layer the eggplant with a quick tomato sauce and then creamy goat cheese.  You could serve this Eggplant & Goat Cheese in Tomato Sauce as the main course with a side salad or as a side dish as I did along side my Honey Roasted Pork Roast.


For the sauce:
  • 2 TB. olive oil
  • 2 garlic cloves finely chopped
  • 2  (12 oz.) cans diced tomatoes with juice
  • 1 (12 oz.) tomato sauce
  • 1 TB. fresh chopped basil
  • 1/2 tsp.dried oregano
  • salt and pepper to taste
For the eggplant:
  • 3 medium sized eggplants
  • 2 cups of flour
  • 1/2 t sp. salt
  • 1/2 tsp. pepper
  • 1/4 cup vegie oil
  • 1/4 cup olive oil
  • 8 oz. french type goat cheese
For the sauce:
  1. Heat olive oil in a medium saucepan.  Add garlic and saute for about 2 minutes.
  2. Add diced tomatoes with their juice and tomato sauce.  Cook for about 5 minutes.
  3. Add basil, oregano and salt and pepper. 
  4. Cook on medium low for about 20 minutes.
For the eggplant:
  1. Slice the eggplant into 1/4 inch thick slices.  Layer the slices in a colander and sprinkle a bit of salt over each layer.  Place a large can over top layer, cover loosley with towel and place in sink to drain.  Let sit for about 30 minutes. This takes the bitterness out of the eggplant.
  2. Pat each slice of eggplant dry with paper towel.
  3. Place flour, salt and pepper in a shallow dish or bowl.  Mix.  Dredge each slice of eggplant in flour mixture.
  4. Heat about half of the vegie oil and  half of the olive oil in a large fry pan.  Make sure the oil is very hot before you add the eggplant.  Fry eggplant in batches - about 2 minutes for each side or until light and golden brown.  Repeat with a second or third batch using the other half of the reserved oils.
  5. Remove eggplant from fry pan and drain oil by placing them on baking sheet lined with paper towel.
To layer:
  1. Spray a 9 x 12 baking dish with baking spray.  Ladle some tomato sauce into the bottom of the dish so that it covers the bottom in a 1/4 inch. layer.
  2. Place a layer of eggplant over the sauce, crumble some goat cheese over the eggplant, ladle some more sauce over the cheese, continue for one more layer.  Finsh with a layer of eggplant, sauce and then a crumble of goat cheese over the top.
  3. Bake at 350 degrees for about 25 minutes or until bubbly and melted.

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