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  • Eggplant With Tomato Mint Sauce And Goat Cheese

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    Eggplant With Tomato Mint Sauce And Goat Cheese
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Nonstick vegetable oil spray
    • 2 x eggplants - (1 lb ea) trimmed, and cut into 1/2"-thk crosswise rounds Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 Tbsp. extra virgin olive oil
    • 1/2 c. minced onion
    • 2 x garlic cloves chopped
    • 1 can Italian-style tomatoes - (28 ounce)
    • 3 Tbsp. minced fresh mint
    • 1/2 tsp dry oregano
    • 1/2 c. crumbled soft fresh goat cheese (such as Montrachet)
    • 8 x fresh basil leaves thinly sliced

    Directions

    1. Preheat oven to 500 degrees. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 Tbsp. oil. Sprinkle with salt and pepper. Bake 10 min. Turn rounds over and bake till tender and golden brown, about 10 min longer. Remove from oven. Reduce oven temperature to 350 degrees.
    2. Meanwhile, heat remaining 1/2 Tbsp. oil in medium nonstick skillet over medium heat. Add in onion; saute/fry till tender, about 5 min. Add in garlic and stir 1 minute. Add in tomatoes with their juices, mint and oregano and simmer till sauce thickens and is reduced to 1 3/4 c., breaking up tomatoes with back of spoon, about 20 min. Season with salt and pepper.
    3. Spoon half of tomato sauce into shallow 2-qt baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake till heated through, about 20 min. Sprinkle with basil.
    4. This recipe yields 4 servings.
    5. Comments: A satisfying meatless main course.

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