Source: The Parkdale Potluck Cookbook
Made: December 22, 2013
Yield: 4-6 servings
Time to make: 35 minutes.
A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant. I really, really like this.
Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.
Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.
Slice enough cheese to cover ½ of the slices of eggplant.
Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet and place it back on grill where it can keep warm.
Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.