Eggplant Napoleon is a superb vegetarian appetizer or gentle meal. You’ll stack grilled eggplant, contemporary tomato, basil, and mozzarella, then drizzle all the things with olive oil and balsamic vinegar. It’s so tasty!
This straightforward veggie recipe is impressed by a latest meal whereas touring. It’s easy to make and makes use of contemporary summer time produce. I like eggplant, particularly after I discover them at farmer’s markets in the summertime.
After I’m not making this vegetable Napoleon, I’m making this easy eggplant parmesan or my favourite recipe for roasted eggplant (I like the spices we use). I additionally use eggplant to make baba ganoush (a easy eggplant dip).
The best way to Make Eggplant Napoleon
I like roasted or grilled eggplant for this recipe. I usually use my grill pan to grill eggplant slices indoors, however an out of doors grill works, too. I like including these grill marks. In the event you don’t have a grill or grill pan, roast your eggplant slices as a substitute. I’ve included suggestions within the recipe beneath.
As soon as your eggplant is grilled or roasted, you’ll make the veggie napoleons by stacking them with slices of contemporary tomato, basil, and mozzarella.
To convey all the things collectively, seize some high-quality balsamic vinegar or use a balsamic glaze and drizzle it over the stacked greens. Do the identical with extra-virgin olive oil, after which end with some flaky sea salt. Scrumptious!
In the event you don’t have entry to eggplant, attempt slices of zucchini or summer time squash. If it’s wintertime, attempt roasting slices of butternut squash and use them between the layers as a substitute.
Straightforward Eggplant Napoleon
-
PREP
-
COOK
-
TOTAL
Eggplant Napoleon is a scrumptious vegetarian dish excellent for an appetizer or gentle meal. Layers of grilled eggplant, contemporary tomato, basil, and mozzarella are drizzled with olive oil and balsamic vinegar for a burst of summer time taste. Substitute zucchini, summer time squash, and even roasted butternut squash if you happen to wouldn’t have eggplant.
Makes 4 servings
You Will Want
2 medium eggplants, about 2 kilos
3/4 teaspoon effective sea salt
3 tablespoons extra-virgin olive oil, plus extra for serving
2 to three medium tomatoes, sliced
8 ounces contemporary mozzarella, sliced
Handful of contemporary basil leaves
Balsamic vinegar for serving
Flaky sea salt for serving
Instructions
1Prep the eggplant: Take away the stem finish of the eggplants and slice them into 1-inch-thick rounds. Sprinkle with salt and allow them to relaxation for five to 10 minutes.
2Brush either side and the perimeters of the eggplant slices with olive oil.
3Warmth a grill pan over medium warmth (or preheat your out of doors grill to medium). Organize the eggplant slices in a single layer on the grill pan. Grill for about 5 minutes per aspect or till tender and also you see grill marks.
4Whereas the eggplant grills, slice the tomatoes and mozzarella cheese into 1/2-inch thick slices. Sprinkle the tomatoes frivolously with salt.
5Assemble the Napoleons: Layer the grilled eggplant with seasoned tomato slices, mozzarella, and basil.
6Drizzle the stacked greens with balsamic vinegar and a bit extra olive oil. End with a sprinkle of flaky salt, and luxuriate in!
Adam and Joanne’s Suggestions
- Roasted Eggplant Slices: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Season and oil the eggplant slices. Roast the eggplant for 20 minutes, flip, after which roast for one more 10 to fifteen minutes or till the eggplant is tender and caramelized.
- Vitamin info are estimates.
Vitamin Per Serving
Serving Measurement
1/4 of the recipe
/
Energy
332
/
Complete Fats
23.7g
/
Saturated Fats
9.1g
/
Ldl cholesterol
44.8g
/
Sodium
800.1mg
/
Carbohydrate
17.7g
/
Dietary Fiber
7.6g
/
Complete Sugars
10.8g
/
Protein
15.4g
