Friday, October 23, 2009
There is something so good about the combination of eggplant and goat cheese. The tangy, melty cheese is perfect with the lightly fried, creamy eggplant. This is my husband's favorite preparation of eggplant. This dish was inspired by Lasagnette of Eggplant and Goat Cheese on NapaStyle.com. I used my own homemade marinara and assembled without measuring ingredients. Delicious!
Peel the eggplant and slice it lengthwise into 1/2 inch slices. Salt the eggplant and leave in a colander for 30 minutes. Next, rinse the eggplant and pat dry. Dredge the eggplant slices in flour seasoned with fresh black pepper.
Heat olive oil (about an inch) in a large saute pan. Fry the slices, turning once, until nicely browned. Drain on paper towels.
Layer in a baking dish, marinara sauce, followed by a layer of eggplant, another thin layer of marinara, sprinkle with freshly grated parm. reggiano and chopped parsley. Dot with goat cheese. Repeat layering. End with a eggplant, topped with marinara and sprinkled with extra parm., parsley, and fine dried bread crumbs. Bake at 375 until bubbly and browned.