Equal parts seasoned flour and panko breadcrumbs, for coating(omit to make dish gluten-free)
2Tbsp.olive oil
1Tbsp.garlic oil
Garlic confit bulbs(see recipe below)
1handfulfresh spinach
4-5sun-dried tomatoes, julienned
Fresh mozzarella
Basil pesto
For garlic confit:
3-4heads of garlic, peeled
1cupextra-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.