Eggplant & Camembert Parmigiana

Ingredients

  • 2 x 125g Unicorn Cheese Classic Camembert

  • 2 medium eggplants

  • 1 cup olive oil

  • 1/4 cup Salt

  • 1 medium brown onion, finely chopped

  • 1 garlic clove, crushed

  • 1/2 cup tomato paste

  • 400g can cherry tomatoes or diced tomatoes

  • 1/2 cup fresh basil leaves, chopped

  • 100g grated parmesan

  • 1/2 cup Bread crumbs

  • 50g Butter

  • Fresh basil leaves, to serve

nowra-brie-eggplant-parmigiana-stack.jpg

Method

  • Preheat oven to 180°C. Cut eggplants into 1cm thick slices and place in a colander. Sprinkle all over with salt. Set aside for 30 minutes. Rinse under cold water and drain. Pat dry with paper towel.

  • Add 2 teaspoons olive oil to a medium saucepan over medium heat. Add onion and garlic. Cook, stirring until onion has softened. Add tomato paste, tomatoes, basil and 1/2 cup water. Stir well. Bring to a simmer, stirring occasionally, for 5 minutes.

  • Add half of the remaining oil to a large frying pan to cover base. Heat over medium-high heat and cook eggplant in batches, adding oil as needed. Drain on paper towel.

  • Spoon 1/2 cup tomato mixture over base of an ovenproof dish. Arrange one-third eggplant on top of tomato. Add a layer of sliced camembert and a sprinkle of parmesan cheese. Continue layering, finishing with a layer of camembert. Season. Bake for 15 to 20 minutes or until cheese is golden and melted.

  • Meanwhile, in a small shallow pan add 50g butter until softened, add bread crumbs and cook until crispy.

  • Serve sprinkled crispy bread crumbs and fresh basil leaves.


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