switch up your cheese game!

Camembert for Mozzarella…what could go wrong? Hint: not a damn thing.

Found a beautiful, shiny, ripe eggplant at the market this week and was determined to make Ina Garten’s Baked Eggplant Parmesan. But necessity (read: expiration date) called baked Spaghetti Squash to the front of the cue, so I used up all my fresh mozzarella. And it was totally worth it. But to make matters worse, I then found myself plumb out of goat cheese. Yes, I wrote that.

Anyway, this was one of those off-script moments when I rifled through a dozen recipes to come up with this beauty for all the eggplant lovers.

Eggplant Camembert


(For 4 generous side servings)

  • 1 large (10”) eggplant, unpeeled
  • 1/2 cup plus 1 Tbs olive oil
  • 1 Tbs. Herbs de Provence
  • 1 medium shallot, sliced
  • 1 clove garlic, minced
  • 12 oz. mixed cherry tomatoes, halved
  • that 7-8 oz. wheel of Camembert in the back of the fridge that you forgot to eat during the holidays, sliced
  • 1/4 cup freshly grated Parmesan
  • 10-12 fresh basil leaves
  • Salt and pepper to taste


Preheat oven to 400 and line a baking sheet with parchment paper. Slice eggplant lengthwise and then into 1/4” pieces. Distribute on the parchment and brush each side liberally with olive oil; then sprinkle crushed Herbs de Provence and season with salt and pepper. Roast for 20 minutes, flip and roast 10 more. But keep a watchful eye!

Meanwhile, in a separate oven-proof dish, toss sliced tomatoes, garlic and shallots with a Tbs. of olive oil. Season with salt and pepper and add dish to oven to roast during the last 10 minutes alongside the eggplant.

Keep the Camembert cold and slice into 10-12 thin, long pieces.

When the roasting is complete, in a small baking dish construct 3 layers, ending with Camembert: 1/3 tomato mixture, 1/3 eggplant slices, 1/3 Camembert slices and a sprinkle of Parm.

Return to oven for 10 minutes. When melted and bubbly, top with fresh basil leaves and dig in.

Note: for the final 10 minutes in the oven, the assembled layers could be topped with a mixture of 1/2 cup panko, 1/4 Parm and 1 Tbs. olive oil.

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