Stacks.

A couple of summers ago, I ate a version of these "stacks" at The Coffee Shop in Union Square. I decided to try it out at home, and have since implemented a few versions of the original. It works great as an appetizer, and I've even served it as a light dinner dish paired with a salad, or a side to risotto or pasta.

Eggplant Stacks w/ Balsamic Reduction

2 eggplant
2 red peppers*
1 c. sundried tomatoes
2 packages of goat cheese (about 1-2 c. worth?)
2 c. breadcrumbs
2 c. flour
3 eggs
1 bunch of basil, finely chopped
1 c. balsamic vinegar

*optional: you can use regular roasted red peppers from a jar if you want.

Preheat the oven to 375. While the oven is heating, cut the eggplant into discs about 1/2 in. thick. Bread the eggplant discs using the flour, egg and breadcrumbs (in that order) and place on a cookie sheet. Bake the eggplant until tender- for about 45 minutes, flipping the discs once halfway through cooking.

While the eggplant is baking, wash and dry the red pepper. Place the red pepper on a burner (only if you have a gas stove), so that it cooks on the flame of your stove. Continuously rotate the pepper until it is entirely singed, then place into a ziploc bag for about 15 minutes. Once this time has passed, open up the bag, take out the peppers, and wash under cold water. The skin of the pepper should start to come off. Make sure the entire pepper is skinned and seeded. Then thinly slice the roasted pepper and set aside.

Next, reduce the balsamic vinegar in a small stainless steel pan on medium heat over the stove until the consistency of the vinegar is viscous and there is about 1/2 of the original amount in the pan.

Finally, make the stacks. The order goes as follows: breaded eggplant disc; goat cheese; basil; red pepper; sundried tomatoes; goat cheese; eggplant disc. Make as many as possible, and then drizzle the balsamic reduction over your finished stacks, garnish with basil.

I've also made these with zucchini and portabella mushrooms instead of the red pepper and sundried tomato. You can really add any sort of vegetable to this. It's basically like an eggplant sandwich!