Eggplant Stack Recipe

Clove at First Sight

Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has a variety of health benefits and medicinal properties. It packs a lot of power for such a small plant! Garlic is a staple in any kitchen, as you’ll see in the following recipes. Here, local chefs share their favorite garlicky dishes and tips for cooking with the beloved aromatic. 

Photography by Rich Smith

Acropolis Mediterranean Grill

 

Chef Lloyd George at Acropolis Mediterranean Grill

 

“Garlic confit is a staple for every home kitchen. The flavor is outstanding, and the health benefits of fresh garlic and olive oil make it perfect for many recipes.” 

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Ingredients

  • 1-2 medium eggplants, peeled
  • 1 egg, beaten
  • Equal parts seasoned flour and panko breadcrumbs, for coating
  • 2 Tbsp. olive oil
  • 1 Tbsp. garlic oil
  • Garlic confit bulbs*
  • 1 handful mushrooms (white or cremini), sliced
  • 1 handful fresh spinach
  • 4-5 sun-dried tomatoes, julienned 
  • Fresh mozzarella
  • Basil pesto

Directions

Slice 1-2 medium eggplants into circles – not planks. Dredge eggplants in egg wash (made with one beaten egg) and a combination of equal parts seasoned flour and panko breadcrumbs. (You can omit this step to make the dish gluten-free.) Sauté the coated eggplant circles in olive oil, then set on paper towels. In a separate skillet, add garlic oil and sauté several confit garlic bulbs, mushrooms, spinach, and sun-dried tomatoes. Cook until the spinach is just wilted. Top the eggplant circles with the vegetables and garlic mixture and finish with slices of fresh mozzarella and a basil pesto drizzle. 

For Garlic Confit:

Ingredients
  • 3-4 heads of garlic, peeled
  • 1 cup extra-virgin olive oil
  • Sprigs of fresh rosemary or thyme (optional) 
Directions

Sauté heads of garlic over low heat. Add olive oil and cook until cloves are golden and soft. (You can add sprigs of fresh rosemary or thyme to make the oil more flavorful.) Cool and store garlic in Mason jars covered in the reserved oil. Can store for up to 3 months in the refrigerator.  

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Eggplant stack from acroplis mediterranean grill

Eggplant Stack

Acropolis Mediterranean Grill
Course Main Course
Cuisine Mediterranean

Ingredients
  

For eggplant stack:

  • 1-2 medium eggplants, peeled
  • 1 egg, beaten
  • Equal parts seasoned flour and panko breadcrumbs, for coating (omit to make dish gluten-free)
  • 2 Tbsp. olive oil
  • 1 Tbsp. garlic oil
  • Garlic confit bulbs (see recipe below)
  • 1 handful fresh spinach
  • 4-5 sun-dried tomatoes, julienned
  • Fresh mozzarella
  • Basil pesto

For garlic confit:

  • 3-4 heads of garlic, peeled
  • 1 cup extra-virgin olive oil
  • Sprigs of fresh rosemary or thyme (optional)

Instructions
 

For eggplant stack:

  • Slice 1-2 medium eggplants into circles – not planks.
  • Dredge eggplants in egg wash (made with one beaten egg) and a combination of equal parts seasoned flour and panko breadcrumbs. (You can omit this step to make the dish gluten-free.)
  • Sauté the coated eggplant circles in olive oil, then set on paper towels.
  • In a separate skillet, add garlic oil and sauté several confit garlic bulbs, mushrooms, spinach, and sun-dried tomatoes. Cook until the spinach is just wilted.
  • Top the eggplant circles with the vegetables and garlic mixture and finish with slices of fresh mozzarella and a basil pesto drizzle. 

For garlic confit:

  • Sauté heads of garlic over low heat. Add olive oil and cook until cloves are golden and soft.
  • Optional: You can add sprigs of fresh rosemary or thyme to make the oil more flavorful.
  • Cool and store garlic in Mason jars covered in the reserved oil. Can store for up to 3 months in the refrigerator.  
Keyword basil, Eggplant, garlic, gluten-free, mozzarella, pesto, Sun-dried tomatoes
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