About the Dish

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Eggplant

    Eggplant

  • Garlic

    Garlic

  • Tomato

    Tomato

  • Marinara Spice

    Marinara Spice

  • Goat Cheese

    Goat Cheese

  • Grated Parmesan

    Grated Parmesan

  • Arugula

    Arugula

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Line a baking sheet with aluminum foil. • Pick and finely chop parsley and oregano leaves. • Peel and mince garlic. • Dice tomato. • Peel eggplant. Cut into 6 or 8 slices (about 1/2-inch thick).
2
 • In a small bowl, combine 1/4 cup olive oil and herbs. • Remove and reserve 1 tablespoon herbed oil for sauce and salad.
3
• Arrange eggplant on foil. • Brush both sides of eggplant with herbed oil. Season with a total 1/4 teaspoon kosher salt. • Bake eggplant until tender, about 20 minutes. • Remove from oven. Let to cool slightly.
4
While eggplant bakes, place a sauté pan over medium heat. Add garlic and half of reserved herbed oil. Cook, stirring, until garlic begins to become translucent, 2-3 minutes.
5
 • Add tomato, marinara spice and 1/4 teaspoon kosher salt. Cook, stirring, until tomato begins to soften, 2-3 minutes. • Taste and adjust seasoning as desired with kosher salt. Remove from heat.
6
• Spread goat cheese equally on each eggplant slice. • Select the 2 largest slices to be the base of your towers. Spoon 1 tablespoon sauce over each. • Top with next-largest slices. Spoon 1 tablespoon sauce over each. • Top with smallest slices and remaining sauce. Sprinkle Parmesan over each tower. • Bake in oven until cheese begins to brown, about 5 minutes.
7
• Toss arugula with remaining reserved herbed oil. Divide between 2 dinner plates. • Carefully transfer each eggplant tower to a plate. Enjoy!

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