Eggplant Charlotte


Egg Plant Charlotte

(adapted from Tastemade)

Serves 4

Blue – 3

Purple – 3

Green – 3

  • 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

  1. Spray 4 – 8oz ramekins with non stick spray

  2. Slice eggplant longways in 1/4 inch slices. You should have at least 12 slices, 16 would be better.

  3. Slice tomatoes, zucchini and yellow squash.

  4. Spray a large baking sheet with olive oil spray. Lay vegetables on sheet. Brush veggies with olive oil. Sprinkle with salt and pepper

  5. Roast at 375 for 10 minutes.

  6. Place 3-4 eggplant slices in ramekin, overlapping so you can fold up sides.

  7. Place a teaspoon of goat cheese on top.

  8. On top of eggplant, place 2 slices each of tomato, yellow squash and zucchini.

  9. Spread another teaspoon of goat cheese on the veggies.

  10. Top with 2 more slices of tomato, yellow squash and zucchini

  11. Fold in "flaps" of eggplant.

  12. 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.