Imagine a culinary creation that transforms simple vegetables into a stunning, restaurant-worthy dish that will have your dinner guests absolutely mesmerized! These Eggplant and Tomato Napoleons are not just a recipe—they're an edible work of art that combines the rich, smoky flavors of roasted eggplant with juicy tomatoes and creamy mozzarella, all layered to perfection. Whether you're looking to impress your family or elevate your weeknight dinner game, this Italian-inspired dish promises to be a showstopper that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 2 large tomatoes, sliced
- 1 cup fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the eggplant and tomatoes perfectly.
- Begin by preparing the eggplants. Slice the two medium eggplants into 1/2-inch thick rounds. Place the slices on a clean kitchen towel or paper towels, and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out excess moisture and bitterness.
- While the eggplants are resting, slice the two large tomatoes into 1/2-inch thick rounds as well. Set aside.
- After 10 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean towel.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the eggplant slices in a single layer (you may need to do this in batches) and cook for about 3-4 minutes on each side, or until they are golden brown and tender. Remove the cooked eggplant from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- In the same skillet, if desired, you can add a little more olive oil and briefly sauté the tomato slices for about 1-2 minutes on each side, just to warm them up and enhance their flavor. Remove from heat and set aside.
- Now it’s time to assemble your Napoleons. On a baking sheet, start with a slice of eggplant as the base. Layer a slice of tomato on top, followed by a slice of fresh mozzarella cheese. Add a few fresh basil leaves on top of the cheese.
- Repeat the layering process, adding another slice of eggplant, tomato, mozzarella, and basil, until you have three layers. Finish with a final slice of eggplant on top.
- Drizzle a little olive oil over each Napoleon and season with salt and pepper to taste.
- Place the assembled Napoleons in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove from the oven and let them cool for a few minutes before serving. Garnish with additional fresh basil leaves if desired.
- Serve warm and enjoy your delicious Eggplant and Tomato Napoleons!
Tips
- Salt and drain your eggplant slices beforehand to remove bitterness and excess moisture, ensuring a perfectly tender texture.
- Use a non-stick skillet or well-seasoned cast-iron pan when sautéing eggplant to prevent sticking and achieve that beautiful golden-brown color.
- Choose ripe, firm tomatoes and fresh mozzarella for the best flavor and melting characteristics.
- Don't rush the layering process—take your time to create neat, even layers for a professional presentation.
- For extra flavor, consider adding a light drizzle of balsamic glaze or a sprinkle of fresh herbs just before serving.
- If you want to make preparation easier, you can roast the eggplant slices in the oven instead of pan-frying.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 9g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 25mg
