If you haven’t already noticed, I try to post recipes with fruits and vegetables that are in season. I know a lot of people grow their own produce, so it’s nice to be able to cook with food that you’ve grown yourself. You just can’t beat homegrown produce 🙂 End of  August and all of September are peek harvesting months for eggplants, so I figured it was necessary to make this recipe. I’ve mentioned in one of my previous eggplant recipes that eggplants are pretty bland. But if you bake it and stack it in between a little garlicky mayonnaise and mozzarella, it will taste spectacular!

 

eggplant napoleon edited_
Ingredients:

3 medium eggplants
4 large tomatoes
salt and pepper to taste
olive oil
1 garlic clove
1/3 cup mayo
Mozzarella, sliced

Instructions:

1. Slice the tomatoes and eggplants into 1/4 inch slices.

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2. Lay them on a baking sheet lined with parchment paper and season with salt and pepper. Let them soak up the salt for about 10 minutes.

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3. Generously drizzle olive oil over the sliced eggplants and tomatoes.

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4. Bake the eggplants at 400 degrees Fahrenheit for about 20 minutes but keep an eye on them. You want them to be a nice light golden color.

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5. Bake the tomatoes at 400 degrees Fahrenheit for 15 minutes. Let them cool down after baking.

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6. While the eggplants and tomatoes are cooling, combine 1 grated garlic clove with 1/3 cup of mayonnaise. Stir to combine.

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7. Begin assembling the Napoleon in this order; eggplant, mayonnaise, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant, mayonnaise, tomato, eggplant.

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Notes: makes about 12 napoleons. Serve chilled or at room temperature.

eggplant napoleon edited 2

 

5.0 from 2 reviews
Eggplant Napoleon
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Napoleons
Ingredients
  • 3 medium eggplants
  • 4 large tomatoes
  • salt and pepper to taste
  • olive oil
  • 1 garlic clove
  • ⅓ cup mayo
  • Mozzarella, sliced
Instructions
  1. Slice the tomatoes and eggplants into ¼ inch slices.
  2. Lay them on a baking sheet lined with parchment paper and season with salt and pepper. Let them soak up the salt for about 10 minutes.
  3. Generously drizzle olive oil over the sliced eggplants and tomatoes.
  4. Bake the eggplants at 400 degrees Fahrenheit for about 20 minutes but keep an eye on them. You want them to be a nice light golden color.
  5. Bake the tomatoes at 400 degrees Fahrenheit for 15 minutes. Let them cool down after baking.
  6. While the eggplants and tomatoes are cooling, combine 1 grated garlic clove with ⅓ cup of mayonnaise. Stir to combine.
  7. Begin assembling the Napoleon in this order; eggplant, mayonnaise, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant, mayonnaise, tomato, eggplant.
Notes
Serve chilled or at room temperature.