Roasted Eggplant and Tomatoes baked with goat cheese and topped with parslied breadcrumbs

I went in search of a recipe that would include roasted eggplant, tomatoes and feta cheese.  I found the perfect one at  Tweet-n-Eats.  Please visit her website.  

1 eggplant (1 pound) cut into a small dice

1 large red onion, cut into a small dice

1 T. freshly squeezed lemon juice

zest of one lemon

1/3 cup + 2 T. olive oil, divided

3 T. chopped fresh rosemary

1 (14.5 oz.) can petite diced tomatoes

kosher salt

freshly ground black pepper

2 slices day old white bread

2 T. chopped parsley

1/2 cup (2 oz.) freshly grated Kassie cheese (Greek cheese) (I had to use feta as a substitute)

Preheat oven to 400 degrees.

On large rimmed baking sheet add eggplant, red onion, lemon juice, zest, 1/3 cup oil, rosemary, tomatoes, season with 1 1/2 t. salt and 7 full turns on the pepper mill.  Toss with clean hands to evenly coat.

Bake until tender, golden but little moist, 35 – 40 minutes (tossing halfway through cook time). Remove from oven and toss.

Place roasted eggplant and tomatoes in an 8 x 11 baking dish.

Meanwhile: in food processor add bread and purée until large crumbs form.  

(Enough to equal 1 ½ cups)

Remove to a medium bowl and add parsley, 2 T. oil.  Season with 1/4 t. salt and 1 full turn on the pepper mill. Toss and rub crumbs together using hands to fully saturate and set aside.

Sprinkle Kassie cheese and then top with bread crumbs. Heat oven to broil.  Place baking dish in oven and toast until  bread crumbs are golden, 2 – 5 minutes (constantly watching to make sure it doesn’t burn).