Grilled Eggplant, Fried Artichoke & Sun Dried Tomato Stacks

I love the taste of grilled veggies - red peppers, onions, and of course eggplant. I love grilled eggplant better than it sauteed because it gains a smoky silky texture that is so amazing. The other night I felt like grilling, george foreman style of course, so I sliced up an eggplant I got at the market, brushed some olive oil and garlic on 'em and grilled away. Perfectly grill marked if, I say so myself. I didn't really have a plan before I started grilling (most of the time I don't) so I poked around the fridge and pantry and made up this "eggplant stack." I fried up some artichoke hearts (from the can), layered some sun-dried tomatoes, and topped with fresh feta. It was sooooo good! The flavors all melded together very nicely and was something different as a side dish/appetizer.  Grilled eggplant, fried artichoke & Sun-dried tomato stack 1 eggplant olive oil 1 garlic, minced 1 can artichoke hearts Sun-dried tomato, julienned 1 cup seasoned breadcrumbs salt 'n' peppa Feta 1 Slice up the eggplant into 1/4 inch thick rounds. Lay the slices on a paper towel without overlapping and salt them, leaving them for 15 minutes to remove the brown yucky bitter taste. 2 Prepare a mixture of olive oil and minced garlic and brush both sides of the eggplant slices. Fire up the grill and cook until soft and smoky. Do in batches if needed. 3 While the eggplants are grilling, prepare a bowl with seasoned breadcrumbs, or season your own. Heat up a pan over medium heat with some vegetable oil. Roll the artichoke hearts in the breadcrumbs, then brown them in the pan for a minute. They fry up really quickly so it doesn't take long. 4 Once the artichokes are fried, start your stack with a slice of grilled eggplant as the base, a few fried artichokes, next the julienned sun-dried tomatoes, and top with feta.  You can get creative with your stack and use whatever ingredients you have on hand. That's what I did! :)