stacked

 Eggplant parmesan makes me very happy (see above), especially when my mother makes it. Not totally appropriate, though, on bright and humid days when the thermometer is hitting ninety. Plan B involves a lighter, summery eggplant parmesan alternative. So few ingredients, such great results.

Roasted eggplant and tomato stacks

1 large eggplant
2 large beefsteak tomatoes
olive oil
breadcrumbs
4 ounces fresh goat cheese
handful fresh basil
salt and pepper

Partially peel the eggplant and slice 1/2 an inch thick. Drizzle with olive oil and dip both sides of each slice in breadcrumbs. Place on a baking sheet and roast at 425 degrees for 20 minutes, or until cooked. The tomato slices will take less time- place them on a baking sheet and drizzle with olive oil, and put them in the oven when the eggplant is halfway done.

Let the vegetables cool for a few minutes, then stack eggplant and tomato alternatively with goat cheese and basil leaves. Top with salt and pepper.