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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
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Napoleons
Calories 78kcal
Author Dina


  • 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