This recipe was inspired by a photo I remember seeing in Gourmet years ago. Because I have no idea what the recipe was for (except that it had eggplant layered with other ingredients), this is my take. The name “napoleon” describes the diminutive stacked nature of the dish. Andy doesn’t like eggplant, so I served this to my friend Paige when she and her husband, Brian, and newborn, Barrett, came for dinner. She described the napoleon as being ”an explosion of flavors.“ The warm eggplant softens the cheese—yummy! This would make an impressive salad course for a dinner party. Enjoy!
1 eggplant, cut into slices (The one in the market basket this week was white, not purple.)
Fresh mozzarella, cut into slices
1/2 jar roasted red bell peppers
Fresh basil leaves (Thanks, Sallie!)
1. Arrange eggplant slices in a single layer on top of a paper towel on a cutting board; sprinkle with salt. Allow to sit 15 minutes; turn eggplants over, and sprinkle with additional salt. Let stand 15 more minutes. Rinse eggplant slices, and pat dry with paper towels. Brush both sides of eggplant slices with olive oil.
2. Grill eggplant 2 minutes on each side or just until heated.
3. Layer eggplant, mozzarella slices, and next 2 ingredients. Drizzle napoleons with additional oil and balsamic vinegar; sprinkle with salt and pepper to taste.