Herbed Goat Cheese Strata
Strata means layer, and with this dish we layer eggplant, goat cheese mixed with herbs, bread and tomatoes. It makes a great luncheon entree.
It is also a great dish for vegetarians!
- 1 large eggplant
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- One 14 1/2 - ounce can of peeled tomatoes with the juices
- 1 cup ( 8 ounces) fresh goat cheese
- 1/4 cup mixed fresh herbs(basil, rosemary, oregano)
- 4 slices of sourdough bread
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon herbs de provence
Cut the eggplant in half, then into slices. Sprinkle with salt and set in a colander to drain for 30 minutes. Use your hands and toss the eggplant slices. Pour olive oil into a small bowl and brush the baking dish and the eggplant slices with olive oil. Transfer to the baking sheet and broil until golden brown. Remove from the oven and set aside.
Preheat the oven to 400 degrees. Brush the casserole dish with olive oil. Tear your bread slices into pieces and dip into the tomato juice, after having separated the tomatoes from the juice and squeezing the excess juice from them and setting the tomatoes aside.
Place the minced herbs, and herbs de province in a bowl and mix together with the goat cheese. Layer the eggplant slices, the soaked bread, the tomatoes. Sprinkle the herbed goat cheese and pepper and salt over each layer. End the top with eggplant slices and tomatoes, then drizzle with olive oil. Transfer to the oven and bake for 45 minutes, or until browned on top.
Recipe by William Varney