STACKED TOMATO, EGGPLANT & GOAT CHEESE SALAD

Steps:

• Slice eggplant in 1/2 inch slices across & salt lightly on both sides. Let eggplant rest in a colander over the sink & allow to sweat. Meanwhile, prepare a marinade (in a jar or shaker) with equal parts olive oil and vinegar (2-3 T of each depending on size of eggplant). Salt & pepper to taste. Once marinade is mixed, rinse salt from the eggplant & pat slices dry. Let eggplant rest in a shallow pan or dish. Drizzle marinade over the eggplant slices evenly. Set aside & allow to rest for 20-30 min. Slice the tomato with care, also in 1/2 inch slices across & set aside. Open the goat cheese & try to make 1/4 inch slices with a very sharp knife(wiping knife with a damp cloth or washing it to remove cheese residue). The cheese slices should cover the same surface area as the vegetable slices since the cheese will go between the eggplant and tomato in the salad as the 2nd, 4th & 6th layers. Depending on the goat cheese packag & the tomato/eggplant size, 2-3 slices should be enough for 1 layer. 3 layers of cheese will be used for each salad. After the cheese has been sliced & set aside, prepare a skillet to sautee eggplant. Sautee slices over M-H heat (adding extra oil if needed, but shouldn't be oily). After each slice is cooked through, remove the slices from the pan and let cool. The eggplant can be lukewarm or room temperature, but not hot when preparing salad. To assemble salads:using 2 med. sized plates, add 1/4-1/2 cup baby salad greens topped by 1 slice eggplant on each plate. (hint: Use largest eggplant slices on the bottom of each salad). Add a layer of goat cheese on top of each slice of eggplant, then a tomato slice on top of the cheese. Add another layer of goat cheese for a total of 4 layers. Repeat layers another time omitting the last cheese layer for a total of 7 layers per salad (ending with a tomato slice on top). Serve salad by drizzling with olive oil & vinegar, salt & freshly ground pepper. Garnish with fresh chopped herbs & enjoy!