I tried a variation of homemadeadventure’s scalloped tomatoes using eggplant instead of polenta.
I preheated the oven to 350 degrees and coated the bottom of a casserole dish with a thin layer of olive oil. I sliced a small-to-medium-sized eggplant and a couple of tomatoes. A row of eggplant was laid across the dish, followed by a row of tomatoes, and so on.
I’m a sloppy cook. I wanted to use balsamic vinegar in this dish. Did I check to see if I had any before I sliced up the tomatoes and eggplant? Nope. Did I have any? Nope. So I improvised and used red wine vinegar instead. I splashed olive oil and red wine vinegar over the dish.
I shredded bits of oregano and sprinkled it over the layers.
I cooked the layered tomatoes and eggplant for 25 minutes. It wasn’t as pretty as the dish from homemadeadventure, but I enjoyed it. The goat cheese and vinegar were a nice, tart contrast with the meaty eggplant and fresh tomatoes.