One: I've never tried cooking with eggplant before today, but I think this is the beginning of a beautiful friendship.
Two: Don't neglect the goat cheese; it makes the world of difference
The veggie seems to be fairly docile and flexible as an ingredient; one can chop, slice, cube with ease because of the firmness and body of the plant, so eggplant's stalwart character naturally lends itself as a staple in the kitchen because its array of uses suggests status as both company member or leading lady- as is the case with today's cooking whim.
Ingredients
- one eggplant
- tomato sauce (take this as you wish: kicked-up marinara, pesto...)
- one package of white mushrooms
- feta cheese
- goat cheese
- olive oil
- garlic
- oregano and basil
- salt and pepper
Recipe
- Preheat oven to 350 degrees.
- Wash all vegatables.
- Slice eggplant into roughly 1/8th of an inch slices.
- Slice mushrooms and crush the garlic.
- Drizzle eggplant and mushrooms with olive oil, and season the veggies with the herbs and garlic.
- Lay eggplant flat on casserole dish.
- Add about a tablespoon of tomato sauce on top of the eggplant.
- Sprinkle with as much goat cheese and feta as one's heart desires.
- Place mushrooms on top of the eggplant slices.
- Bake for around 30 minutes/until golden brown.
