Millefeuille d'Aubergines And Chèvre Frais

1/2 pound baby or small Italian eggplant

2-3 tablespoons LunaOlivo Garlic Mushroom oil, plus more for drizzling

1 tablespoon chopped fresh herbs (thyme, basil, oregano) or 1/2 teaspoon dried herb de Provence

1 clove minced garlic

sea salt and pepper to taste

1-2 teaspoons honey

4 ounces fresh goat cheese*

*If you can't find fresh goat cheese, whisk a small amount of milk or cream with the cheese to loosen it slightly.

Preheat oven to 350 degrees.

Slice unpeeled eggplant 1/8 inch thick. Using a mandolin makes it easier and more uniform.

Place on a baking sheet and toss with the olive oil, herbs, garlic and a light sprinkling of salt and pepper. Spread the eggplant out in a single layer on the baking sheet and bake about 10-15 minutes. 

You want the eggplant to be cooked but not too brown. Since the slices are very thin, they will cook quickly, so keep a close eye on them. Once they are done, let cool.

In a 1 1/2 cup clear glass (so you can see the layers), drizzle a few drops of olive oil and place a layer of goat cheese first. You'll be making 4-5 layers, so you'll need about one ounce per layer. Drizzle a few drops of honey, then add a layer of the cooked eggplant, making sure they are laying flat. Add a light drizzle of olive oil over the eggplant. Press down to get rid of any empty spaces and to make a firm layer. Keep repeating, ending with the eggplant. Refrigerate until firm. 

To unmold, set glass in a bowl of warm water for a minute, being careful not to get any water into the glass. Run a small metal spatula around the edges to loosen and invert onto serving plate. Drizzle some honey and olive oil over the top and garnish with fresh herbs. 

Serve with crusty French bread.