I saw this on tv ages ago. I don't remember which show it was, but I just love this recipe. This is an antipasto, but could also be a side dish. I think that you could, chop the eggplant into large chunks instead of slices and it would be easier to serve at a buffet or as a side dish.
Container, preferably with a lid, large enough to hold all the eggplant. It will be unmolded before serving.
2 eggplants, in 1/2" thick slices
Flour for dusting
2 eggs, beaten
olive oil for frying
extra virgin olive oil
6 garlic cloves, whole
red wine vinegar
2 bay leaves
rosemary, tsp or more
Salt the eggplant & let drain for an hour. Rinse & pat dry.
Mix the batter: Combine all ingredients in a shallow pan, large enough to dip eggplant into.
Heat oil in skillet until in begins to film. Flour the eggplant & dip into egg batter. Fry about 1/2 minute on each side. Drain on paper towels.
Make sauce: Brown 6 whole garlic cloves in olive oil. Add vinegar & seasonings and simmer 1 minute.
Layer eggplant & sauce in bowl, cover tightly, invert back & forth so that all the eggplant is well coated with sauce. Let stand up to a week. Unmold and serve.