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.