Eggplant Charlotte

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Egg Plant Charlotte

Joan
(adapted from Tastemade)
Serves 4
Course Main Course
Servings 4

Ingredients
  

  • 1-2 eggplants
  • 2-3 Roma tomatoes
  • 1 zucchini
  • 1 yellow squash
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 8 tsp goat cheese

Instructions
 

  • Spray 4 – 8oz ramekins with non stick spray
  • Slice eggplant longways in 1/4 inch slices. You should have at least 12 slices, 16 would be better.
  • Slice tomatoes, zucchini and yellow squash.
  • Spray a large baking sheet with olive oil spray. Lay vegetables on sheet. Brush veggies with olive oil. Sprinkle with salt and pepper
  • Roast at 375 for 10 minutes.
  • Place 3-4 eggplant slices in ramekin, overlapping so you can fold up sides.
  • Place a teaspoon of goat cheese on top.
  • On top of eggplant, place 2 slices each of tomato, yellow squash and zucchini.
  • Spread another teaspoon of goat cheese on the veggies.
  • Top with 2 more slices of tomato, yellow squash and zucchini
  • Fold in "flaps" of eggplant.
  • Bake at 375 for 15-20 minutes. Let cool 5 minutes. Flip the ramekin over onto plate and let cool an additional 10 minutes so the layers set.

Video

Keyword egg plant, goat cheese