Egg Plant Charlotte
(adapted from Tastemade)Serves 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.