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Eggplant Tower with Brie

EggplantTower

Brie cheese is a soft ripened cheese hidden under a white, edible shell with an intensity of flavour. It originated in northern France and was typically made for Kings. We have brought this versatile, yet classic cheese home to Canada! Eggplant parmigiana, traditionally made with mozzarella in between layers of fried eggplant rounds now has a new twist. Try this delicate melting cheese in between the layers of parmigiana to add a unique and luxurious flavour to a standard Italian dish. Enjoy!

Makes 4 servings

INGREDIENTS
  • 2 large eggplants sliced into 1/4 inch thickness
  • 4 large eggs, beaten
  • 2 cups panko crumbs
  • Salt and pepper
  • 1 cup Santa Lucia Parmesan
  • Canola oil for frying
  • 3 tbsp olive oil
  • 2 cloves crushed garlic
  • 1 large can crushed tomatoes
  • 1/2 cup chopped fresh basil
  • 1/2 cup basil pesto (store bought or homemade)
  • 1/2 cup fresh chopped parsley
  • 12 slices Santa Lucia Brie
INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit.

Slice eggplants to 1/4 inch thickness. Layer on a baking rack, sprinkle generously with salt on both sides and let stand for 25 minutes to remove moisture. Squeeze out excess water and dip eggplant rounds in the egg, then the panko crumbs mixed with Santa Lucia Parmesan Cheese Heat the canola oil at medium heat and fry the eggplant rounds until crispy, about 1 minute per side. Drain on paper towels. Remove paper towel and place in a low heated oven, 200 degrees Fahrenheit to keep warm until assembly. This will ensure that the Brie in between the layers of eggplant rounds will melt nicely before serving.

In a medium saucepan, add the olive oil and crushed garlic. Turn the heat to medium and sauté garlic until softened, carefully not burning the garlic. Add the tomatoes, basil, salt and pepper to taste. Stirring often, cook for about 25 minutes.

On a plate drizzle some of the sauce. Place an eggplant round on top. Place a piece of Santa Lucia Brie and drizzle some basil pesto over the brie. Repeat layers creating a tower of parmigiana. Serve with a dollop of basil pesto on top or freshly chopped basil.

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