Eggplant with Tomato-Mint Sauce and Goat Cheese

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2 eggplants large, trimmed cut 1/2-inch-thick rounds
1 1/2 tablespoons olive oil
non-stick vegetable oil spray
1/2 cup chopped onion
2 garlic cloves, minced
4 Italian-style tomatoes stewed and peeled
3 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1/2 cup crumbled soft fresh goat cheese (feta)
8 fresh basil leaves, chopped

Preheat oven to 500 F. Spray 2 large baking sheets with oil spray.

Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350 F.

Heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic and stir 1 minute. Season with salt and pepper. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

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