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1
Trim top and bottom of the eggplant, then peel; cut into rounds 1/4-inch thick. Arrange on a dish towels side by side, sprinkle with salt and let rest for 10 minutes. Wipe to dry and remove salt; reserve.
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2
Beat the eggs with the parsley, a pinch of salt, and pepper. Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Dredge the eggplant slices in flour lightly, shaking off excess, Dip in the egg wash, and saute in hot olive oil until golden brown, about 2 minutes on each side. Set aside on paper towels to drain. Repeat with remaining slices of eggplant.
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3
Meanwhile pour remaining oil into a heavy saucepan with the crushed garlic. Cook just until the garlic is golden, remove pan from heat and add the bay leaves, rosemary, red wine vinegar, and salt and pepper to taste. Simmer one minute, set aside and reserve.
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4
In a large bowl or round mold (preferably one with a lid), assemble the stack by arranging a layer of eggplant, a sprinkle of garlic marinade, another layer of eggplant and another sprinkle of marinade. Continue until all the eggplant has been used. Pour the remaining marinade evenly over the top, cover tightly with a plate or lid that just barely fits inside bowl. Holding over the sink to catch any drips, turn the bowl upside down for a minute to let the marinade filter down all the layers. Turn the bowl upright again and set aside at room temperature marinate for 2 hours.
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5
Remove lid and unmold stack on a serving plate with a lip. Serve at room temperature. May be made a day ahead and refrigerated overnight. Bring back to room temperature before serving.
