From Avilés Restaurant,
Hilton Historic Bayfront, St. Augustine, Florida
 

Method

Cut three slices of round Italian eggplant, remove skin, and dredge in a blend of white flour and cornmeal. Fry until golden brown and soft.

Lay first slice on bed of mixed greens. top with thick layer of  fresh goat cheese and a tomato slice, similar in diameter and thickness to the first eggplant slice. Repeat with second eggplant slice and top with third. 

The tower is then topped with a Catalan relish of green olives, Kalamata olives, caper buds and caper fruit, and cherry tomatoes. Add sautéed red onion on the side. A light balsamic drizzle is applied over the entire plate.

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