Spiedini Ristorante
Spiedini Ristorante

Eggplant Tower with Goat Cheese


  • 8 large slices of eggplant ½ inch thick
  • Flour to dust eggplant in
  • Salt and pepper to taste
  • ½ cup olive oil
  • 2 cups tomato sauce
  • ½ cup dry white wine
  • 2 tbsp. basil
  • 8 oz. goat cheese
  • 8 oz. ricotta cheese
  • 2 tbsp. parmesan
  • 1 teaspoon parsley
  • 1 teaspoon basil

Method of Preparation:

Season and dust eggplant with flour. Pan fry in olive oil, just to brown.

Arrange in baking dish with one slice on bottom. Mix goat cheese and ricotta. Add herbs.

Spoon 2 oz. of cheese on slice of eggplant in the dish. Cover with a second slice of eggplant. Add cheese to top off layer. Spoon tomato sauce over towers.

Sprinkle with parmesan and bake for 20 minutes at 370°F.

Gustav Mauler — Certified Master Chef