Castella Imports

Eggplant, Tomato and Goat Cheese Stacks


½ Cup Aegean Extra Virgin Olive Oil
2 Large Garlic Cloves (crushed)
2 Small Eggplants (sliced to ½")
2 Ripe Vine Tomatoes (sliced to ½")
5 ½ oz. Goat’s Cheese (sliced to ½")
8 Fresh Basil Leaves (whole leaves)
Arugula Leaves (garnish)
Salt and Pepper (to taste)


1 10 Oz. Jar of Castella Sun-Dried Tomatoes in Oil
1 Garlic Cloves
2 Tbsp. White Wine Vinegar
2 Tbsp. Whole Egg Mayonnaise


  1. Place the LIRA Extra Virgin Olive Oil, Castella Sun-Dried Tomatoes and garlic in a bowl and mix together well.  Cut each eggplant into 6 ½" slices, then cut each tomato into 4 ½" slices as well.  Using a sharp knife dipped in hot water cut the cheese into eight ½" slices.
  2. Brush both sides of the eggplant with half of the mixture.  Heat the frying pan and cook the eggplant in batches over a high heat for 3-4 minutes on each side, or until golden.   Remove and keep warm.   Brush both sides of the tomato with the remaining mixture and cook for 1 minute on each side, or until sealed and warmed through.
  3. To make the dressing, blend the 10 oz. jar of Castella Sun-Dried Tomatoes, reserved oil and the garlic in a food processor until smooth.  Add the vinegar and process until combined well.  Transfer to a bowl and stir in the mayonnaise.  Season with salt and pepper to taste.
  4. To assemble, place an eggplant slice on each plate.  Top with a slice of tomato, then a basil leaf and a slice of goat’s cheese.  Repeat the steps with the remaining ingredients to give two layers, then finish with a third piece of eggplant.  Add a dollop of dressing and arrange the arugula leaves around each stack. Serve immediately.

Serves 4