This easy veggie recipe is inspired by a recent meal while traveling. It’s simple to make and makes use of fresh summer produce. I love eggplant, especially when I find them at farmer’s markets in the summer. When I’m not making this vegetable Napoleon, I’m making this easy eggplant parmesan or my favorite recipe for roasted eggplant (I love the spices we use). I also use eggplant to make baba ganoush (a simple eggplant dip).
How to Make Eggplant Napoleon
I love roasted or grilled eggplant for this recipe. I often use my grill pan to grill eggplant slices indoors, but an outdoor grill works, too. I love adding those grill marks. If you don’t have a grill or grill pan, roast your eggplant slices instead. I’ve included tips in the recipe below. Once your eggplant is grilled or roasted, you’ll make the veggie napoleons by stacking them with slices of fresh tomato, basil, and mozzarella. To bring everything together, grab some high-quality balsamic vinegar or use a balsamic glaze and drizzle it over the stacked vegetables. Do the same with extra-virgin olive oil, and then finish with some flaky sea salt. Delicious! If you don’t have access to eggplant, try slices of zucchini or summer squash. If it’s wintertime, try roasting slices of butternut squash and use them between the layers instead. 3/4 teaspoon fine sea salt 3 tablespoons extra-virgin olive oil, plus more for serving 2 to 3 medium tomatoes, sliced 8 ounces fresh mozzarella, sliced Handful of fresh basil leaves Balsamic vinegar for serving Flaky sea salt for serving 2Brush both sides and the edges of the eggplant slices with olive oil. 3Heat a grill pan over medium heat (or preheat your outdoor grill to medium). Arrange the eggplant slices in a single layer on the grill pan. Grill for about 5 minutes per side or until tender and you see grill marks. 4While the eggplant grills, slice the tomatoes and mozzarella cheese into 1/2-inch thick slices. Sprinkle the tomatoes lightly with salt. 5Assemble the Napoleons: Layer the grilled eggplant with seasoned tomato slices, mozzarella, and basil. 6Drizzle the stacked vegetables with balsamic vinegar and a bit more olive oil. Finish with a sprinkle of flaky salt, and enjoy!
