Sauteed eggplant slices are stacked with garlic-rosemary marinade and marinated until they turn into a “cake” of eggplant slices. This can be made ahead and stored in the refrigerator. As an option, you could put the slices in small individual ramekins, making small individual servings for a more formal service.
- Eggplant - 1
- Eggs - 4
- Parsley - 1 to 2 teaspoons, chopped
- Freshly ground pepper
- Olive Oil - 2-1/2 cups
- Flour for dredging
- Garlic Cloves - 3, crushed
- Red Wine Vinegar - 1/2 cup
- Bay Leaves - 6
- Rosemary - 1 teaspoon (optional)
Cut the eggplant in slices about 3/4-inch thick. Arrange on a dish towel and sprinkle with salt. Let rest for 10 minutes, the wipe dry. Set aside.
In a bowl, beat the eggs with the parsley, a pinch of salt, and pepper. Heat 2 cups of the oil until it shimmers in a deep skillet. Spread the flour in a shallow dish. Lightly dredge the eggplant slices in the flour, then dip in the egg mixture. Saute in the hot oil until golden brown, about 1 minute per side. Place on absorbent towels to drain. Do not crowd the pan; fry in batches and let the oil reheat between batches. Dredge and dip the eggplant slices just before frying.
Put the remaining oil and the garlic in a heavy saucepan and saute until the garlic is golden brown. Remove from the heat and add the vinegar. Return to the heat and add the bay leaves and rosemary. Season to taste with pepper. Simmer 1 minute. Set aside.
In a bowl with a lid, assemble one layer of eggplant, then sprinkle with marinade. Add another layer of eggplant and again sprinkle with sauce. Continue until all the eggplant slices are used. Pour the remaining marinade into the bowl. Cover, then turn upside down to distribute the marinade. Marinate at least 2 hours at room temperature. (If desired, reserve in the refrigerator; this dish will keep up to 1 week. Bring back to room temperature before serving.
To serve: Unmold on a serving plate.