Lasagna of Eggplant and Goat Cheese



2 eggplants, about 2-1/2 pounds total
2 to 4 cups pure olive oil or peanut oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 Jar Thick Marinara Sauce
Generous 1/2 cup freshly grated Parmesan cheese
Generous 1/2 cup finely chopped fresh flat-leaf parsley
8 oz. goat cheese 3 tablespoons fine dried breadcrumbs Garlic oil (optional)

1. Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best. Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the goat cheese. Repeat the layering twice, beginning with eggplant and ending with goat cheese. Do not press down on the layers.
2. Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.)
3. Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

Note: Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry.

Yield: 6 as a main course, 8 to 10 as an appetizer

Recipe adapted from Tra Vigne Cookbook by Michael Chiarello