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Sonoma Modern American
Violette di Firenze Eggplant Feta Cheese Gratin
Serves 4
Eggplant
2 new town farm Violette di Firenze eggplant
¼ cup olive oil
2 T chopped parsley
2 T chopped rosemary
2 cloves garlic sliced
Peel and slice eggplant in ¼" discs. You need at least 12 slices.
To grill - marinate eggplant with oil, herbs and garlic for one hour. Grill on both sides until tender.
To Saute - heat a large skillet over med heat. Add some oil and then eggplant. Season with salt and pepper. When golden brown turn, season and add garlic and herbs. If not tender place on a pan and bake at 350* until tender.
When eggplant is cooked you want to drain on paper towel. Let cool. Be sure eggplant is tender and not leathery.
Spinach
1 # cleaned spinach
1 shallot chopped
2 cloves garlic chopped
3 T olive oil
Heat a med skillet over med heat for 3 min. add oil, then garlic and shallots. Let cook 10 sec. Add spinach. Season with salt and pepper immediatly. Cook until lightly wilted. Drain on paper towel.
Assemble
½ # feta cheese (you can substitute goat cheese or your favorite cheese)
Starting with the larger slices of eggplant, lay 4 pieces on a baking tray. Spread some spinach on the eggplant. Sprinkle with some feta. Repeat using all the spinach on the first two layers. Save some feta for the top and to garnish later. Place the third and top layer on the gratin. Sprinkle with feta. You can make this a day ahead. When serving bring to room temperature for one hour. Bake to warm for 10-15 minutes at 350*. Serve with your favorite grilled or roasted meat or as an appetizer. Enjoy!!!!!
