Eggplant Stacker


I absolutely love eggplant.  Fried, baked, sautéed, you name it and I love it.  While in Portland last week I ate at a restaurant called Portland Prime.  One of their offerings was something called an eggplant stacker.  Of course I had to try it, and boy was I happy I did.  It was such a basic dish, but had so much flavor.  I could have eaten them all night.  I told the hubs that I was definitely making this when we got home.

It’s just such a simple thing to pull together.  Costco sometimes offers aubergines in the refrigerated vegetable section that would have been perfect, but they didn’t have them so I had to go with the ones at the grocery store.  They were a bit larger than what I had hoped for, but they worked.  The eggplant stacker from the restaurant had perfectly sized eggplants that matched the size of the tomatoes and mozzarella.  Mine just looks a little more rustic… or at least that’s what I’m calling it.

For the Recipe:

2 c. balsamic vinegar

2 tbsp. sugar

1 c. flour

1/4 c. corn starch

1 tbsp. salt

1 eggplant

canola oil for frying the eggplant

2 tomatoes

8 oz. package fresh mozzarella

To start, you will need to make your balsamic reduction.  Put the vinegar in a heavy bottom saucepan and bring to a boil.  Add the sugar and let reduce by about half.  Don’t go too cray cray because this stuff will thicken even more once it cools.  Mix the flour, corn starch and salt.  This will be used to coat the eggplants before frying.  Peel and slice the eggplant into thick slices, about 1/2″ thick, but not any thinner.  Heat the oil in a frying pan, you don’t want it too hot or the coating will burn but you want it hot enough to fry.  Coat each slice of eggplant in the flour mixture, then carefully add to the oil.  You want them to get to a nice golden brown, then flip and cook the other side.  Thickly slice the tomato and mozzarella cheese.  Drizzle a little of the balsamic reduction on the plate, then stack the fried eggplant, tomato, mozzarella and top with another piece of eggplant.  You can stop there or do another layer.  Drizzle a little of the reduction over the top.  Tada!!!  Perfection!!!








2 thoughts on “Eggplant Stacker

  1. That looks absolutely delicious, I’d love that dish. I know you don’t like mushy eggplant, but I did discover by reading the Joy of Cooking that you can remove the bitterness some do not like (and the cause for the cooking it to death) with salt. You salt the slices well, leave them sit a few minutes, rinse, and pat dry. Bitterness gone.

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