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Eggplant Napoleon with tomatoes

Eggplant Napoleon

Slices of roasted eggplants and tomatoes stacked between mozzarella cheese. A delightful low carb appetizer!
Course Appetizer
Cuisine Italian
Keyword eggplant napoleon
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Napoleons
Calories 78kcal
Author Dina from SimplyHomeCooked.com


  • 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.


Serve chilled or at room temperature.


Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Cholesterol: 2mg | Sodium: 43mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 8.3mg | Calcium: 14mg | Iron: 0.4mg