ENTERTAINING EGGPLANT

Eggplant (medium), sliced into 1/2 inch (1 cm) thick rounds (12 slices)
2 zucchini (medium), sliced diagonally into 1/2 inch (1 cm) thick rounds (24 slices)
1/4 cup Windsor® Kosher Salt
12 square wonton wrappers
2 tbsp olive oil (divided)
1 tsp Windsor® Kosher Salt
4 tbsp prepared pesto
2 tomatoes ripe & firm (thinly sliced)
4.5 oz creamy goat cheese roll, about 1/2 cup (125 mL)
Baby arugula or basil leaves
For garnish balsamic glaze (balsamic reduction)

Eggplant (medium), sliced into 1/2 inch (1 cm) thick rounds (12 slices)
2 zucchini (medium), sliced diagonally into 1/2 inch (1 cm) thick rounds (24 slices)
1/4 cup Windsor® Kosher Salt
12 square wonton wrappers
2 tbsp olive oil (divided)
1 tsp Windsor® Kosher Salt
4 tbsp prepared pesto
2 tomatoes ripe & firm (thinly sliced)
4.5 oz creamy goat cheese roll, about 1/2 cup (125 mL)
Baby arugula or basil leaves
For garnish balsamic glaze (balsamic reduction)

Recipe Preparation

Place eggplant and zucchini in a large bowl. Add 1/4 cup (60 mL) Windsor® Kosher Salt and toss to coat evenly.
Arrange slices in a single layer on paper towel-lined trays. Cover with paper towel and weigh down with another tray for up to 1 hour.
Meanwhile, lightly brush both sides of wonton wrappers with 1 tsp (5 mL) of the oil; sprinkle with remaining salt. Arrange in single layer on baking sheet.
Bake at 325°F (165°C) for 6-8 minutes, turning once, or until crisp and golden. Let cool.
Rinse eggplant and zucchini; pat dry. Arrange in single layer on 2 large greased baking sheets. Lightly brush with remaining oil.
Roast at 425°F (220°C) about 20 minutes, or until softened. (If desired, vegetables can be grilled.)
To assemble, place 1 wonton crisp on plate; top with 1 tsp (5 mL) pesto, eggplant slice, 2 zucchini slices, tomato slice and 2 tsp (10 mL) goat cheese. Repeat layers to form a tower.
Garnish with arugula or basil; drizzle plate with balsamic glaze.