Black and White Eggplant Layered with Tomatoes and Goat Cheese

Layer Black Beauty and Cloud Nine eggplant slices to create contrasting black and white tiers, with red tomatoes and fresh basil from the garden providing lots of color.  The flavors pull together with baked goat cheese and a thick balsamic vinegar-tomato puree.

Baked Black and White Eggplant with Tomatoes, Basil and Goat Cheese

Ingredients

1        lb          eggplant, half Cloud Nine and half Black Beauty
1        lb          red tomatoes
9        oz         goat cheese
1/4     cup       fresh basil leaves
1                    garlic clove, minced
                      olive oil
1/3     cup       pureed tomatoes
1/4     cup       balsamic vinegar
                      sea salt and black pepper to taste

Procedure

1. Slice eggplants and saute in olive oil over medium until golden brown.  Flip and repeat.  Remove to paper towels to dry.
2. Slice tomatoes thinly.  Slice goat cheese from the log thinly (use very cold cheese).
3. On a sheet pan, layer eggplant, goat cheese, basil and tomato.  Add a few pinches of pepper.  Start next layer with opposite color eggplant and repeat.  Finish with eggplant slices as the top layer.  Drizzle a little olive oil on top.
   
4. Heat convection oven to 300 (325 conventional).  Bake until goat cheese is soft and oozing a bit.
5. While eggplant is in oven, make sauce by combining garlic, balsamic vinegar, pureed tomatoes, and 3/4 cup olive oil in a food processor until well combined and thick.  Season with salt and pepper to taste.
6. When layered eggplant is done, remove from oven and serve with balsamic vinegar-tomato puree.