Eggplant Cheese Towers

Eggplant with Cheese is an Italian classic, prepared with Parmesan (Eggplant Parmigiana). Now we bring you a delicious idea inspired by our Latin flavors: Eggplant with Tropical Queso de Freír.

  • Servings 4 Servings
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This recipe for Eggplant Cheese Towers is easy to prepare and with only a few ingredients: eggplant, Queso de Freír, tomato sauce, and basil. Each layer adds different textures and flavors. Eggplant becomes tender when cooked, and lightly fried or grilled. The cheese becomes a crispy golden brown on the outside and soft and warm on the inside. Tomato/marinara sauce fits perfectly with both ingredients. And the basil leaves bring a unique and fresh flavor. This recipe is lighter than Eggplant Parmigiana because it’s not breaded, and you can choose to bake, pan-sear, or grill the ingredients if you want to avoid the oil.

Enjoy these Eggplant Cheese Towers as an appetizer, for lunch or dinner.


  • 5 tablespoons olive oil, divided
  • 1 medium eggplant, cut into ½-inch-thick slices
  • 1 10-ounce package Tropical Queso de Freír
  • 1 cup marinara sauce
  • 1 cup fresh basil leaves
  • Fresh basil slivers for garnish


  1. In 12-inch skillet over medium-high heat, in 2 tablespoons oil, cook half of eggplant slices until lightly browned and tender on both sides, turning once. Repeat with 2 tablespoons oil and eggplant.
  2. Cut cheese into ½-inch-thick slices. In same skillet over medium heat, in remaining tablespoon oil, cook cheese slices until golden brown on both sides. Remove to plate.
  3. To serve, place one eggplant slice on plate; top with a tablespoon marinara sauce, a basil leaf and a cooked cheese slice, cutting cheese slices to fit. Repeat two more times. Top with tablespoon marinara sauce. Garnish with basil slivers. Repeat with remaining eggplant and cheese slices. Serve immediately.

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