Eggplant, Goat Cheese And Parmesan Bake - cooking recipe

Ingredients

1 1/2 lbs eggplant, thinly sliced
2 tbsp plus 2 tsp oil
5 oz goat cheese
3/4 cup grated Parmesan cheese
3 None eggs
1 cup light cream
1/2 cup oregano leaves
5 oz cherry tomatoes
1/2 None red onion, thinly sliced
1 bag mixed salad greens
1 tbsp red wine vinegar

Preparation

Preheat the oven to 400\u00b0F. Toss eggplant and 2 tbsp of the oil in a bowl.
Heat a large nonstick skillet on high heat. Cook eggplant in batches, 2-3 mins each side, until browned. Set aside.
Mix goat cheese, 1/2 cup of the Parmesan cheese, eggs, cream and 1/2 of oregano in a bowl. Arrange 1/3 of the eggplant in bottom of a 1 1/2-cup baking dish. Top with 1/3 of the cheese mixture. Repeat layers twice. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30-35 mins, until puffed and golden.
Meanwhile, combine tomatoes, onion and salad greens in a large serving bowl. Toss with combined vinegar and remaining 2 tsp oil.
Sprinkle eggplant bake with remaining oregano. Serve with salad.