Eggplant Parmesan with Goat Cheese

Marinara Sauce

Adapted from Marcela Hazan's classic

1 28oz can chopped San Marizano Tomatoes with their juice

1/2 a medium onion quartered.

5oz butter

A pinch of salt

Put all ingredients in a saucepan, bring up to a boil, then reduce heat to low & barely simmer for 45 mins to 1 hour.

Eggplant Parmesan

2-3lbs Eggplant cut into 1/4" slices & then cut in half

12-15 Basil Leaves roughly chopped

1lb Buffalo Mozzarella (I like the mini balls, but if using the bigger ball, cut into 1/4" slices)

8oz Goat Cheese sliced (I find it easier to slice if you put it in the freezer for 5-10 mins beforehand)

2-3 Cups Grated Parmesan (with microplane so nice & airy)

EVOO

1Tbs Oregano

3-4 Slices of Bread, crust removed.

S&P

Preheat oven to 375

Brush both sides of Eggplant with EVOO. Lay on a baking sheet.

Sprinkle sparingly with Oregano & Salt/Pepper.

Cook in the center of the oven for about 10 minutes, flip over & cook for another 5-10, until the Eggplant is nice & soft & has some color. Set aside.

In a food processor chop the slices of Bread until they are coarse bread crumps. Add 1Tbs EVOO & blend quickly to combine.

Assembly

Spread 1/3 of the Marinara in a 9x13 baking dish.

Layer 1/3 of the Eggplant on top of the Marinara.

Layer 1/3 of the Basil on top of the Eggplant.

Layer 1/3 of the Mozerella, then Goat Cheese, then Parmesan.

Repeat 3 times until all the ingredients are gone. Ending with the Parmesan.

Spread Breadcrumbs over the top/

Bake in the center of the 375 degree oven for 20-30 mins, until the top is a nice golden brown.

Enjoy!