4 as appetizer or light meal
2 medium-large eggplant (see procedure and hints)
1/4-1/3 cup olive oil for brushing sliced eggplant
salt to taste for seasoning eggplant
approx. 1 - 1 1/2 cups sliced roasted red peppers (jarred peppers are fine)
approx. 6-ounces goat cheese
approx. 3/4 - 1 cup sliced Kalamata olives
approx. 1 1/2 cups marinara sauce
approx. 1/2 cup basil pesto (store bought or homemade)
Preheat the oven to 400 degrees.
Slice two medium-large eggplant crosswise into 3/4-inch thick slices.
Lay those out onto two parchment paper lined baking trays and brush each side with olive oil.
Season with a little salt to taste and place the trays into the preheated oven.
The eggplant will take around 30 minutes to roast, you just want it to be nice and soft all the way through.
When the eggplant is soft all the way through and lightly browned, take the trays out of the oven and add some crumbled goat cheese to four of the slices.
Top each one of those with some sliced roasted red peppers.
Place another slice of eggplant on top, add more goat cheese and roasted pepper.
Top each stack with another slice of eggplant and then place just those 4 stacks back into the oven to warm through and melt the cheese.
You could make more than four stacks or use any leftover roasted red peppers and eggplant you have combined with marinara sauce and pasta for a different meal.
When everything is warmed through, serve each individual stack over the top of some hot marinara sauce, and top each stack with a spoonful of basil pesto and sprinkle some optional sliced Kalamata olives around the outside.
Two medium-large eggplant will be more eggplant than you need but it's nice to have the larger slices from two eggplant to choose from. Just use leftover slices for another meal.