Stuffed Eggplant with Vodka Tomato Sauce

In honor of David Cooke and the great work he's doing with Grow Appalachia, Chef Jeremy has concocted a light, yet comforting dish featuring David's favorite vegetable - eggplant! Learn more about Grow Appalachia and see Chef Jeremy prepare this stuffed eggplant on our Youtube Channel. 


1 Eggplant, sliced lengthwise into 1/4 to 1/2 inch slices
3 Tbs olive oil
1 Cup local goat cheese
1 Cup mozzarella cheese
1/2 Cup gorgonzola cheese
Chopped fresh thyme
Chopped fresh rosemary
Vodka tomato sauce



Lay sliced eggplant on a plate, or paper towel lined tray.  Sprinkle with Kosher salt and let sit for 20 minutes until sweat beads form on the surface.  Wipe them off with a paper towel to remove the bitterness.  Drizzle all the sliced evenly with olive oil and sprinkle with herbs and pepper.

In a medium sized saucepan, or a grill that has been heated to medium lay eggplant olive oil side down.  Let cook for a minute and then place back on sheet tray to cool.

In a small mixing bowl, mix cheeses, 1 tbs of thyme, and 1 tbs of rosemary together.  Lay a large spoonful of the cheese mixture at one end of the eggplant slices and roll up from end to end.  Repeat until all eggplant is used.  Bake the stuffed eggplant for 12 minutes at 350 degrees or just untill the cheese has melted.  Serve with vodka tomato sauce and garnish with fresh vegetables (We used salad greens and tomato)