Eggplant Napoleon
Eggplant Napoleon is a delicious and elegant vegetarian dish that layers tender roasted eggplant, juicy tomatoes, and creamy mozzarella. Inspired by the classic French dish, this version uses mayo and garlic to add a rich and savory flavor to each bite.
Perfect for a light dinner or as a side dish, it’s an ideal option for those looking for a satisfying and flavorful meal without meat.
The combination of textures and flavors makes this dish a crowd-pleaser, offering a fresh and vibrant take on classic Mediterranean ingredients.
Why You’ll Love This Recipe:
People will love this Eggplant Napoleon for its delightful layers of flavor and texture. The roasted eggplant becomes tender and savory, perfectly complemented by the juicy, baked tomatoes.
The creamy garlic mayo adds richness and depth, while the mozzarella provides a satisfying melt.
This dish offers a perfect balance of fresh, light ingredients with a comforting and indulgent twist.
It’s a great way to enjoy a meatless meal that’s both hearty and full of flavor, making it ideal for anyone seeking a wholesome, yet decadent, option.
Key Ingredients:
Eggplants: The star of the dish, roasted to a tender, savory texture.
Tomatoes: Sliced and baked to bring out their natural sweetness and juiciness.
Mozzarella: Provides a creamy, melty layer that ties the dish together.
Garlic: Adds a punch of aromatic flavor when combined with mayo.
Mayo: The creamy base for the garlic, giving the Napoleon a rich, smooth texture.
Olive oil: Used to drizzle over the vegetables for a touch of healthy fat and flavor.
Eggplant Napoleon
Ingredients:
3 medium eggplants
4 large tomatoes
Salt and pepper to taste
Olive oil
1 garlic clove
1/3 cup mayo
Mozzarella, sliced
Instructions:
Slice the vegetables:
Cut the eggplants and tomatoes into 1/4-inch thick rounds.
Season and rest:
Lay the slices on a parchment-lined baking sheet, seasoning them with salt and pepper. Let them sit for about 10 minutes so the salt can draw out moisture.
Drizzle and bake:
Lightly drizzle olive oil over both the eggplants and tomatoes. Bake the eggplant at 400°F for about 20 minutes, checking for a light golden color. Bake the tomatoes at 400°F for 15 minutes. Let them cool down once baked.
Prepare the sauce:
Grate the garlic and mix it with the mayo in a small bowl, stirring until smooth.
Layer the Napoleon:
Build your stack by layering in this order: eggplant, mayo mixture, tomato, eggplant, mayo mixture, mozzarella slices, eggplant, mayo mixture, tomato, and finally, eggplant.
This method keeps the original ingredients while changing the instructions slightly!
Notes:
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 290 kcal | Protein: 7 g | Fat: 23 g | Saturated Fat: 5 g | Monounsaturated Fat: 15 g | Carbohydrates: 19 g | Fiber: 7 g | Sugars: 10 g | Cholesterol: 15 mg | Sodium: 450 mg | Potassium: 740 mg
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes, you can prepare the eggplant and tomatoes ahead of time.
You can bake them and store them in the fridge for up to a day.
When you’re ready to assemble, simply follow the rest of the steps.
The mayo mixture can also be prepped in advance and stored separately.
Can I use a different type of cheese instead of mozzarella?
Absolutely! While mozzarella is traditional, you can try other cheeses like provolone, goat cheese, or even a sharp cheddar for a different flavor profile.
Just make sure to choose a cheese that melts well.
What should I serve this dish with?
This Eggplant Napoleon pairs wonderfully with a fresh green salad, garlic bread, or even a simple pasta dish.
It’s also a great side to grilled meats or roasted chicken.
Is this recipe vegetarian?
Yes, this recipe is vegetarian, making it a great option for plant-based diets.
It’s a satisfying dish full of vegetables and flavor!
Can I grill the eggplant and tomatoes instead of baking them?
Yes! You can grill the eggplant and tomatoes for a smokier flavor.
Just be sure to watch them closely, as grilling can cook them faster than baking.
Brush with olive oil and season them before grilling for the best results.
How do I prevent the eggplant from being too soggy?
To avoid soggy eggplant, it’s important to sprinkle it with salt and let it sit for about 10 minutes before cooking.
This draws out excess moisture.
Afterward, pat the slices dry with a paper towel to remove the moisture before cooking.
Can I use a different cooking method for the eggplant, like frying?
Yes, you can fry the eggplant slices instead of baking them.
For frying, dip the eggplant slices in flour or breadcrumbs before frying them in olive oil for a crispy texture.
Just be sure to cook them until golden brown.
Can I substitute the mayonnaise in the recipe?
Yes, you can use alternatives like Greek yogurt for a lighter version, or even ricotta cheese for a creamier filling.
A garlic-infused olive oil can also be used if you prefer a dairy-free option.
How thick should I slice the eggplants and tomatoes?
The eggplants and tomatoes should be sliced about 1/4 inch thick.
This thickness ensures they cook evenly and are tender while maintaining structure when assembling the Napoleon.
Can I prepare the Eggplant Napoleon in advance?
Yes, you can prep the eggplants and tomatoes ahead of time by baking them and storing them in the fridge.
When ready to serve, just assemble the layers, add the mayo mixture, and enjoy!