Easy Eggplant Napoleon
- PREP 20min
- COOK 10min
- TOTAL 30min
Eggplant Napoleon is a delicious vegetarian dish perfect for an appetizer or light meal. Layers of grilled eggplant, fresh tomato, basil, and mozzarella are drizzled with olive oil and balsamic vinegar for a burst of summer flavor. Substitute zucchini, summer squash, or even roasted butternut squash if you do not have eggplant.
You Will Need
2 medium eggplants, about 2 pounds
3/4 teaspoon fine sea salt
3 tablespoons extra-virgin olive oil, plus more for serving
2 to 3 medium tomatoes, sliced
8 ounces fresh mozzarella, sliced
Handful of fresh basil leaves
Balsamic vinegar for serving
Flaky sea salt for serving
Directions
Prep the eggplant: Remove the stem end of the eggplants and slice them into 1-inch-thick rounds. Sprinkle with salt and let them rest for 5 to 10 minutes.
Brush both sides and the edges of the eggplant slices with olive oil.
Heat a grill pan over medium heat (or preheat your outdoor grill to medium). Arrange the eggplant slices in a single layer on the grill pan. Grill for about 5 minutes per side or until tender and you see grill marks.
While the eggplant grills, slice the tomatoes and mozzarella cheese into 1/2-inch thick slices. Sprinkle the tomatoes lightly with salt.
Assemble the Napoleons: Layer the grilled eggplant with seasoned tomato slices, mozzarella, and basil.
Drizzle the stacked vegetables with balsamic vinegar and a bit more olive oil. Finish with a sprinkle of flaky salt, and enjoy!
Adam and Joanne's Tips
- Roasted Eggplant Slices: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Season and oil the eggplant slices. Roast the eggplant for 20 minutes, flip, and then roast for another 10 to 15 minutes or until the eggplant is tender and caramelized.
- Nutrition facts are estimates.