TO THIS BASIC RECIPE I made three alterations. To one tower I added a dusting of nutmeg while serving.
On another I added two tablespoons of sauerkraut between layers before broiling.
For the fourth, I added a layer of thin onion slices that I sautéed in the skillet after the apples were done.
I cannot say I had a favorite. They were all outstanding with a flood of flavors. The tang of sauerkraut, onion, and nutmeg blended well with the sweet-tart apple, and plenty of good eggplant flavor came through each time. The goat cheese on top added even more character — in color as well as taste.
I would make Apple Eggplant Towers again using any of these variations, or an assortment. I might just continue experimenting.
2 medium New England apples, cored and sliced in rounds about ½” thick
1 large eggplant, cut into rounds about ½” thick
1 T olive oil
1 T butter
Salt and pepper
4 oz. goat cheese
Heat oil and butter in a skillet and sauté eggplant until soft, seasoning with salt and pepper. Set aside.
Repeat with apple slices.
In a 9″ x 13″ baking dish, make four towers by alternating first eggplant, then apple slices in layers.
Top with cheese and melt under the broiler until golden. Serve immediately.