|2 servings||calories per servings 430||protein serving 11 g||carbs per serving 22 g||total fat per serving 35 g|
You’ll get to flex your architectural and culinary muscles simultaneously when you compose this towering dish. Tangy goat cheese binds slices of roasted eggplant and fresh tomato sauce, both in construction and flavor. Bold and spicy dressed arugula greens add complementary elegance on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||9 g|
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).
• In a small bowl, combine 1/4 cup olive oil and herbs.
• Remove and reserve 1 tablespoon herbed oil for sauce and salad.
• 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.
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.
• 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.
• 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.
• Toss arugula with remaining reserved herbed oil. Divide between 2 dinner plates.
• Carefully transfer each eggplant tower to a plate. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...