Eggplant Napoleon

(10 votes)

1 large eggplant, sliced into 3/4-inch rounds (yields six or more pieces)
1 large ripe tomato
1 bunch fresh basil
2 small roasted red bell peppers
3 to 4 ounces ball of fresh mozzarella or soy cheese equivalent
2 skewers
2 stems fresh rosemary
1/4 cup balsamic vinegar
1/4 cup olive or canola oil
salt and pepper
dried thyme or oregano
Balsamic Dressing:
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/4 cup olive oil
salt and pepper

Blend together vigorously.

Preheat oven to 350 degrees. Marinate eggplant briefly and then grill or bake in pan with sides (30 minutes in oven). Cool to room temperature.

Slice tomato and cheese into 1/2-inch rounds.

Assemble napoleons by stacking eggplant, tomato, basil, eggplant, tomato, cheese, red bell pepper, basil and eggplant and fasten with skewers. Place in ovenproof dish. Place into oven for 10 to 15 minutes until cheese softens. Carefully remove skewer and replace with fresh rosemary stem, leaving one inch or more extending at the top.

Serve with salad, soft or grilled polenta and balsamic dressing drizzled on the napoleon.


Terrible recipe!! How many was this suppose to make?
Anonymous, Location not stated.

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