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
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.