What does eggplant have in common with tofu, polenta, rice and, to some extent, chicken? It’s a neutral canvas on which a cook can paint different flavors and tastes.
If you make eggplant stacks, for example, you can easily experiment with flavors and textures by combining whatever you have in the refrigerator that’s compatible. And, there’s a good chance it will be good.
To make stacks, slice a globe eggplant or two in rounds, about 1/2 inch thick or slightly less. Cover the bottom of a large skillet with olive oil or a neutral oil (canola or grapeseed) and heat over a high flame. Add the eggplant and top with a little more oil – eggplant absorbs oil like a sponge. Sprinkle with fresh or dried herbs. I like to use chopped rosemary, sage, basil and thyme, though dried herbs are fine too. Use oregano, thyme or savory if using dried herbs. Turn the eggplant and add some freshly-ground pepper and a little kosher or sea salt. Cook until brown and soft – the edge of a spatula should easily penetrate the eggplant.
Remove to a plate.
Now assemble the ingredients to layer with the eggplant. Use two or three cheeses – sliced fresh mozzarella, feta, goat cheese, provolone, Pamigiano Reggiano are all nice. Slice a tomato and cook until in a little olive oil until slightly charred. Use some fresh basil pesto. Add some marinara sauce.
Make the stacks: add a slice of mozzarella to a large eggplant round and top it with some pesto. Add another eggplant round. Top with a cooked tomato slice and sprinkle with feta cheese. Add a third slice of eggplant and top with pesto or marinara. Garnish with some fresh basil. Serve each guest a stack.
For variations, substitute thinly-sliced fennel or onion for the sauteed tomato. Add good olives (seeds removed) like a Nicoise with a dab of hummus for a layer. Top with some shrimp that have been coated in Cajun rub or garnish a stack with a fresh fried oyster.
It’s hard to miss with stacks, and your guests will be very pleased.