Eggplant and Camembert Parmigiana

Eggplant & Camembert Parmigiana


  • 200g Nowra Double Cream 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


  • 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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