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.
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
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!