These eggplant napoleon appetizers are stacked with slices of baked eggplant, tomatoes, and mozzarella cheese. It’s the perfect appetizer for a summer dinner. Eggplant Napoleon is also low-carb and gluten-free!
This recipe goes perfect with our grilled chicken kabobs and cedar plank salmon.
This post may contain affiliate links. Read my disclosure policy here.
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 quite bland. But if you bake it and stack it in between a little garlicky mayonnaise and mozzarella, they will taste spectacular!
Be sure to try these other eggplant recipes!
How to make Eggplant Napoleon
- Lay the sliced tomatoes and eggplant on a baking sheet lined with parchment paper and season with salt and pepper.
- Then drizzle them with olive generously.
- You’ll want to bake the eggplants and tomatoes in separate baking sheets. The eggplants will bake for 20 minutes at 400 degrees Fahrenheit
- Now bake the tomatoes for 15 minutes at 400 degrees Fahrenheit as well.
- While the eggplants and tomatoes are cooling, combine 1 gated or zested garlic with the mayonnaise. I find that using this grater is the best method to get the finest grated garlic possible.
- Now begin assembling the Napoleon in this order; eggplant, garlic mayo, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant, mayonnaise, tomato, eggplant. You’ll want to repeat this with the remaining ingredients. This eggplant napoleon recipe makes roughly 12 stacks.
Ingredients for eggplant Napoleon
- salt and pepper to taste
- olive oil
- garlic clove
What to serve with eggplant Napoleon?
Since eggplant Napoleon is considered a side dish or appetizer on its own, you’ll want to serve this with something more of main course. Here are some ideas.
Full Recipe Instructions
- 3 medium eggplants
- 4 large tomatoes
- salt and pepper to taste
- olive oil
- 1 garlic clove
- 1/3 cup mayo
- Mozzarella sliced
- Slice the tomatoes and eggplants into 1/4 inch slices.
- 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.
- Generously drizzle olive oil over the sliced eggplants and tomatoes.
- 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.
- Bake the tomatoes at 400 degrees Fahrenheit for 15 minutes. Let them cool down after baking.
- While the eggplants and tomatoes are cooling, combine 1 grated garlic clove with 1/3 cup of mayonnaise. Stir to combine.
- Begin assembling the Napoleon in this order; eggplant, mayonnaise, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant, mayonnaise, tomato, eggplant.
This recipe was originally posted on Aug 28, 2015, we’ve tweaked it a bit since then.
- Smoked Salmon Salad - May 31, 2023
- Garlic Aioli - May 30, 2023
- Strawberry Feta Spinach Salad - May 27, 2023
This was very good, definitely will make again.
I need to roast the eggplant and tomato a little more next time, I got impatient.
Amazing flavor, family loved it.
Thank you for taking the time to write your kind feedback, Ashlee! I really appreciate it 🙂
Had this hot, and it was FABULOUS. Suggest adding one more mozzarella layer to make it an entree.
Thank you Joy 🙂 Happy to hear you enjoyed this eggplant napoleon! Nothing wrong with adding extra cheese! 🙂
How thick should the mozzarella slices be? This sounds SO GOOD, I can’t WAIT for summer tomatoes, now!
Hi Max, I used pre-sliced mozzarella that was about 1/4 inch thick.
Making this today! Add chix cutlets in the stack!!!!!
I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
Simply visit http://www.erecipe.com or contact me at email@example.com. We look forward having you in our network!
These look amazing!!! I’m a big fan of eggplant with tomatoes combo. Will try the cheese ❤️
Thank you Marina! You will love this!
I will be trying this over the weekend. Will let you know how it is………..
Thank you Olga 🙂 Hope you enjoy it!