(serves 4)
Ingredients:
4 tomatoes
4 garlic cloves, chopped
1 tablespoon shredded basil, plus 8 whole basil leaves
2 tablespoons finely chopped flat-leaf parsley
¼ cup olive oil
1 large eggplant, cut into ¼ inch slices
2/3 cup crumbled goat’s cheese
Directions:
1. Preheat the oven to 350 F. Cut the tomatoes in half and scoop out the pulp. Divide the garlic among the tomato havles, then the shredded basil and parsley. Arrange the tomato halves on a baking tray, drizzle with 1 tablespoon of the olive oil, season to taste and bake for 40 minutes or until soft.
2. Spread the eggplant slices on an oiled baking tray and brush with the remaining oil. Cook under a hot broiler for 5 minutes, or until crisp and golden.
3. Lightly oil four ¼ cup ramekins. Line each with some eggplant, then two basil leaves, a tomato half, some goat’s cheese, another tomato half, then a final slice of eggplant. Bake for 20 minutes, then leave in the ramekins for 5 minutes before turning out.