Napoleon of Mozzarella and Eggplant and Pesto

(3 votes)

1/2 cup olive oil
1 large red onion - 8 slices
1 eggplant, sliced into 1/4-inch rounds
2 large tomatoes, sliced
3/4 pound fresh mozzarella, sliced
For Pesto
2 cups fresh basil leaves
1 cup fresh parsley
1 cup olive oil
2 cloves garlic, minced

Preheat the oven to 500 degrees.

Spread some of the oil onto a baking sheet and place the red onion slices onto the sheet. Brush with more oil and season with salt and pepper. Bake onion slices until tender or for about 15-20 minutes.

To prepare the eggplant, heat 2 tablespoons of the olive oil over medium heat. Sauté‚ the eggplant rounds in batches, 2 minutes per side. Remove from pan and set aside.

To make the pesto, combine the basil leaves, parsley leaves, garlic and olive oil in a food processor.

Begin assembling the napoleon by stacking the vegetables in four piles on a baking sheet. Begin with the eggplant, followed by tomato, a light spread of pesto, red onion slice, a slice of mozzarella, and end with a slice of eggplant. Drizzle each stack with olive oil and spike each stack with a skewer. Bake the stacks for about 5 minutes until cheese starts to melt and the vegetables are warm. Garnish with a skewer of rosemary.


Good ingredient combination in general, but I found this recipe as a bit too much. Too many flavours, quantity too much, and a lot of time to go through all the steps- It takes over an hour to create appetizer/ vegetable dish. Plus don't forget the the 3-4 hours for oven dried tomatoes and 2 hours suggested for the dressing. To simplify things people may also prefer to go with fewer ingredients to create simplified napoleons, e.g eggplant, boccocini, mushroom, OR egglant, tomato, mushroom,boccocini, OR egglant, boccocini, zucchini, or eggplant, tomato, onion etc. Portabello mushrooms do add a lovely flavour though. However I found biggest problem is too many flavours -- especially with the basil pesto. Omit it and just enjoy the napoleon with the black olive dressing - which is very good even if you don't give it the 2 hours.
Linda, Vancouver Canada

I love this recipe, I found it years ago on this site and make several times every summer. It is easy to make and tastes like summer.
Mary, Calif

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