EGGPLANT AND GOAT CHEESE CASSEROLE

Eggplant and Goat Cheese Casserole image

Provided by Florence Fabricant

Categories lunch, casseroles, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pound eggplant
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 medium onions, finely chopped
3 cloves garlic, minced
1 sweet red pepper, cored, seeded and finely chopped
1 cup chopped well-drained canned plum tomatoes
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
6 ounces fresh goat cheese
1 tablespoon dry bread crumbs

Steps:

Preheat grill or broiler.
Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
Grill the eggplant until attractively browned on both sides.
Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
Preheat oven to 350 degrees.
Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
Place in the oven and bake about 25 minutes, until heated through. Serve at once.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams