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About the Dish

  • Oregano

    Oregano

  • Parsley

    Parsley

  • Eggplant

    Eggplant

  • Goat Cheese

    Goat Cheese

  • Tomato

    Tomato

  • Marinara Spice

    Marinara Spice

  • Garlic

    Garlic

  • Ground Parmesan

    Ground Parmesan

  • Arugula

    Arugula

METHOD

1
Heat oven to 400° F. Line a baking sheet with aluminum foil. Prepare your mise en place: Pick and finely chop parsley and oregano leaves. Trim and peel eggplant. Cut into 6 equal slices, about 1/2 inch thick. Peel and mince garlic. Dice tomatoes.
2
  In a small bowl, combine 1/4 cup olive oil, parsley and oregano. Remove and set aside 1 tablespoon olive oil mixture for tomato sauce and salad.
3
Arrange eggplant on foil. Brush both sides of eggplant slices with olive oil mixture. Season with a total 1/4 teaspoon kosher salt. Bake eggplant until softened, about 20 minutes. Remove from oven, and allow to cool slightly.
4
While eggplant is roasting, make tomato sauce. Heat a sauté pan over medium heat. Add 2 teaspoons reserved olive oil mixture and garlic. Cook, stirring, until garlic begins to become translucent and aromatic, 2-3 minutes.
5
  Stir in tomatoes, marinara spice blend and 1/4 teaspoon kosher salt. Cook, stirring, until tomatoes are hot and begin to soften, 2-3 minutes more. Taste and adjust seasoning as desired.
6
Spread goat cheese equally on each eggplant slice. Select the two largest slices to be the base of your towers. Spoon 1 tablespoon sauce over each of the 2 largest slices. Top with next-largest slices. Spoon 1 tablespoon sauce over each. Top with smallest slices and remaining sauce. Sprinkle Parmesan equally over the 2 towers. Return to oven, and cook 5 minutes.
7
Toss arugula with remaining 1 teaspoon olive oil mixture, and divide between 2 dinner plates. Carefully move each tower from the foil to the dinner plates, and enjoy!