One of my favorite local restaurants has the best stuffed eggplant on their menu. Of course, it is filled with cheese, deep fried, and covered with even more cheese. While that is normally my kind of meal, I knew it was out of the question to recreate it in that way at home. Instead, I found a recipe that, while different, has the same concept: cheese inside eggplant, rolled up and served with sauce. In this recipe, broiling the eggplant slices rather than coating them in breadcrumbs and deep frying them saves on calories. While typical stuffed eggplant recipes have some sort of ricotta blend inside, this one has a mixture of tangy goat cheese, salty olives, and fresh parsley, which really makes this recipe stand out. This is yet another quick weeknight meal that is both healthy and delicious!
For the Sauce:
1 teaspoon Olive Oil
2 Garlic Cloves, minced
1 can (28 ounces) Crushed Tomatoes
1 Bay Leaf
1 teaspoon Oregano
Salt & Pepper, to taste
Heat the olive oil in a medium pot over medium heat. Add the garlic and sauté until golden. Add the tomatoes, salt, pepper, oregano, and bay leaf. Lower the temperature, stir, and simmer for about 15 minutes.
For the Eggplant:
2 medium Eggplants, cut lengthwise into 1/2 inch slices
4 ounces Goat Cheese
4 Kalamata Olives, pitted and minced
1 teaspoon Capers, chopped (I omitted)
2 tablespoons Parsley, chopped
Coat the eggplant slices in olive oil (or cooking spray) and broil on a baking sheet until golden brown on both sides, about 10-15 minutes. Meanwhile, combine the goat cheese, olives, capers, and 1 tablespoon of the parsley in a bowl. When the eggplants have been browned, remove them from the broiler. Place about 1 tablespoon of the cheese filling at the end of each eggplant slice; roll up.
Spread sauce along the bottom of a 9x13 inch glass baking dish. Lay the rolled eggplant seam side down in the dish and bake at 400 degrees for 10-15 minutes. Top with the remaining sauce and garnish with remaining parsley.