Heirloom Tomato and Eggplant Stacks

Serves: 4
Prep:  12min
Cook: 8min
Total: 35min
              
Ingredients

• 1 log (4 ounces) soft goat cheese, softened
• 2 tbsp finely chopped fresh basil
• 1 tbsp chopped fresh thyme
• 1 large eggplant, about 1 lb
• 3/4 tsp salt
• 3 tsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp dijon mustard
• 1/4 tsp ground black pepper
• 2 medium heirloom tomatoes in assorted colors, cored and thinly sliced crosswise into 4 rounds
   

Directions
1. Combine goat cheese, basil, and thyme. Set aside. Prepare grill.
2. Cut eggplant crosswise into 1/2- inch-thick slices. Place in a colander and sprinkle with 1/2 teaspoon salt; toss to mix. Let stand 10 minutes. Rinse and pat dry. Brush slices with 1 teaspoon oil and grill for 4 minutes; turn over and continue grilling for 4 to 5 minutes, or until tender.
3. Combine remaining 2 teaspoons oil, vinegar, and mustard, and whisk to blend. Stir in remaining 1/4 teaspoon salt and pepper.
4. To assemble stacks, place 1 eggplant slice on a plate. Top with an eighth of the cheese mixture and a slice of tomato. Drizzle with 1/2 teaspoon vinaigrette. Add another slice of eggplant, cheese, tomato, and a final slice of eggplant; top with 1 teaspoon vinaigrette. Let stand 5 minutes to allow cheese to melt.

Nutritional Facts per serving
Calories     178.1 Cal
Fat     12.3 G
Saturated Fat     6.4 G
Cholesterol     22.4 Mg
Sodium     596 Mg
Carbohydrates     10.6 G
Total Sugars     5.6 G
Dietary Fiber     4.7 G
Protein     7.9 G
Calories     178.1 Cal
Fat     12.3 G
Saturated Fat     6.4 G
Cholesterol     22.4 Mg
Sodium     596 Mg
Carbohydrates     10.6 G
Total Sugars     5.6 G
Dietary Fiber     4.7 G
Protein     7.9 G

Recipe courtesy of Rodale Healthy Recipe Finder.