This One's for Sandra

This may not look like much, but it's got a great sense of humor. Local cheeses, eggplant and, miraculously, tomatoes from our farm share coupled with herbs from our garden and topped with cheesy olive crumbs make for an easy and tasty vegetarian entree for two.

Bouvard et Pécuchet's Pavé aux Legumes d'Été.

1 eggplant, peeled and sliced vertically 1/4"
olive oil, salt and pepper as needed
2 large tomatoes, sliced 1/4"
1 ounce fresh goat cheese, crumbled
1 ounce smoked mozzarella, small pieces
2 Tbsp mixed herb flowers (fennel, basil, oregano)
3 ounces fresh mozzarella, sliced thin
2 Tbsp olive oil
3 slices whole wheat bread
1/4 cup grated grana padano
1/4 cup pitted kalamata olives
1 Tbsp chopped herbs (from the flowers)

- brush the eggplant slices liberally with olive oil and season with salt and pepper
- in a nonstick, pan saute the eggplant until browned slightly and just softened - about 2 minutes per side; remove to paper towels
- season tomato slices with salt and pepper
- in a loaf pan or terrine mold, alternate layers of eggplant and tomato, dividing goat cheese, smoked mozzarella and herb flowers between each layer
- in a food processor, pulse the olive oil, bread, grana, olives and herbs; top your new creation with this crumb mixture
- bake at 375 for about 25 minutes, uncovered, or until top is not quite as brown as the one in the picture above.

If your tomatoes aren't money, don't bother making this. Also, if you don't like eggplant or goat cheese, get over it and make it anyway, as long as those tomatoes are money.