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Lilly’s Table

 
 
Pesto
Polenta
© Lillys-Table.com Photo of Eggplant Napoleons
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Eggplant Napoleons

from Eggplant Napoleons with Pesto Pattypan Squash & Polenta, the Week of September 16, 2012.
View the previous or next recipe for this meal.

Eggplant is stacked, with the same love reserved for the French dessert. Each layer has a bit of mozzarella, basil and tomatoes making for an elegant vegetarian main dish.

Ingredients

  • 2 lbs eggplant, fat & round make for a lovely shape
  • 1 teaspoon salt
  • 4 ounces fresh mozzarella
  • 2 tomatoes
  • ½ cup fresh basil
  • 2 tablespoons olive oil

Serving Size: 2 People

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Preparation Instructions

Slice the eggplant into 1/2 inch slices. Salt each side with a pinch of salt and spread out in a colander for at least 10 minutes. Longer if you have time.

Preheat the oven to 425.

Slice the mozzarella and tomatoes into 1/4 inch slices. Wash and tear the basil into pieces.

Rinse the eggplant and pat dry. Drizzle a baking dish with olive oil. Spread the eggplant slices throughout, not overlapping. Bake for 10 minutes. Flip and bake 5 more minutes until they are just starting to become golden. Pull from the oven and reduce the temperature to 375.

Now, assemble your napoleons:
Start with the base eggplant- I choose the largest rounds available. Top with a tomato, few pieces of basil and then a slice of cheese. Repeat until all of the eggplant is used, with the smallest rounds last. Finish the top with a slice of cheese.

Bake for 15-20 minutes until a knife easily slices into the eggplant and the cheese is golden.