Eggplant, Pepper & Goat Cheese Stack


Makes 4 Stacks
  • 4 tablespoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, finely chopped
  • 1 small green zucchini, diced
  • 1 yellow zucchini, diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 5 large eggplants
  • 2 sprigs fresh thyme
  • 1 cup tomatoes, diced
  • 1 cup milk
  • 1 cup flour
  • Vegetable oil, for deep frying
  • ¾ cup goat cheese
  • 2 small green zucchinis, thinly sliced
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • Pinch black pepper


  1. In a 12” nonstick skillet, heat the olive oil over high heat.
  2. Add the onion, bell pepper, and garlic, and sauté 3-4 minutes, or until onions are translucent.
  3. Add the green and yellow zucchinis to the pan and season with salt and pepper.
  4. With only one of the eggplants, cut the sides off about ½” thick, and discard the center.   Reserve the remaining 4 eggplants.
  5. Dice the sides of the eggplant that you cut, and add to the pan with the thyme.  Cook 5-8 minutes, or until vegetables are tender.
  6. Add tomato, reduce heat to low, and cook 5 more minutes.
  7. In a deep fryer or large saucepot, heat vegetable oil to 325°F.
  8. With the remaining eggplants, slice 12 1’ thick slices.
  9. Dip the eggplant slices into the milk first, and then the flour.  Make sure they are completely coated, and shake off excess.
  10. Gently place the coated rings into the hot oil, and deep fry for about 3 minutes, or until golden brown.  Remove and drain on paper towels.
  11. Preheat oven to 325°F.
  12. Using a cookie cutter or piece of PVC pipe that is about the same width as the eggplant rings, mold your stacks.
  13. Begin with a fried eggplant ring.  Top with 2 tablespoons ratatouille, then 2 tablespoons of goat cheese.  Top with another eggplant ring, 2 more tablespoons ratatouille, and 2 more tablespoons goat cheese.
  14. Layer slices of zucchini on top, and repeat for remaining stacks.
  15. Place the olive oil in a nonstick skillet, and carefully transfer your stacks into the pan.  Drizzle with a little more olive oil and season with salt and pepper.  If you used a metal cookie cutter, leave the stacks molded.  If you used PVC pipe, remove it at this time.
  16. Place the skillet in preheated oven for 15 to 20 minutes, or until stack is heated through, and zucchini is lightly browned.
  17. Transfer stacks to plate and unmold.


    • Try to dice all of your vegetables for the ratatouille the same size, so that they cook evenly.
    • While your ratatouille is cooking, you may need to add extra oil, because the zucchini will soak up the oil like a sponge.