Baked Chevon and Eggplant

Baked Chevon and Eggplant with 3 Cheeses
Prep time
Cook time
Total time
Baked Chevon and Eggplant with 3 Cheeses
Serves: 6
  • 1½ lbs Eggplant, peeled and cut into ½ inch slices, sprinkled with salt and left to drain for one hour
  • --- Bread Crumb Mixture ---
  • 1 cup Bread crumbs
  • 3 tbsp Olive Oil
  • ⅔ each grated Mozzarella, Parmesan and Ricotta combined
  • --- Meat Sauce ---
  • 1 lb ground Chevon
  • 2 tbsp Olive oil
  • 1½ large yellow Onion chopped
  • 2 tbsp each Tomato paste and pureed Garlic
  • ⅓ cup red Wine
  • ½ tbsp dried Oregano
  • 1 Bay leaf
  • 1 tsp each Balsamic Vinegar and Ground Cinnamon
  • ½ cup chopped fresh Parsley
  • Pinch ground Cloves or Allspice
  1. Heat the oil in a large skillet, ad the onions and ground meat; saute until meat begins to brown.
  2. Add the rest of the ingredients for the meat sauce and simmer over low heat for 45-50 minutes until the sauce has thickened and most of the liquid has evaporated.
  3. Preheat oven for 400F. Rinse eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast for 8-10 minutes.
  4. Flip eggplant, brush the other side with oil and bake for another 8 minutes.
  5. The eggplant should look translucent and golden. Place on a paper towel to drain. Lover the oven temperature to 350F.
  6. Combine bread crumbs, olive oil and the three cheeses. In 4 ramekins, spray with non-stick cooking spray, then layer bread crumbs, eggplant, meat sauce, eggplant, bread crumbs and finally cheese mixture.
  7. Bake for approximately 40 minutes or until the top is golden brown. Let cool 15 minutes.
Nutrition Information
Serving size: 1 Calories: 460 Fat: 28gm Saturated fat: 9gm Trans fat: 0.1gm Carbohydrates: 31gm Sugar: 8gm Sodium: 610mg Fiber: 6gm Protein: 28gm Cholesterol: 90mg