Ingredients
- 6 (1/2-inch-thick) slices country-style bread
- 1/3 cup extra-virgin olive oil, plus 1 tablespoon
- 1 cup japanese eggplant, cut into 16 (1/4 to 1/2-inch thick) rounds
- 1/2 teaspoon kosher salt
- 1/2 cup (4 ounces) goat cheese, at room temperature
- 16 cup jarred sun-dried tomatoes, drained
Preparation
Baking Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, brush the bread on both sides with 1/3 cup of olive oil.
Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread.
Grill the bread rounds for 1 to 2 minutes each side until toasted.
Toss the eggplant rounds with the remaining 1 tablespoon of oil and season with salt.
Grill for 3 minutes on each side until tender.
In a small bowl, mix together the goat cheese and lemon zest until smooth.
Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds.
Place an eggplant round on each and top with a sun-dried tomato.
Repeat the layers and top with the remaining bread slices.
Gently press the layers together.
Secure with toothpicks and serve.
