Eggplant Stack
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.