Apple Eggplant Towers

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.

Apple Eggplant Towers with sauerkraut (left), and onion (center). (Russell Steven Powell)
Apple Eggplant Towers with sauerkraut (left), and onion (center). (Russell Steven Powell)