Eggplant and Tomato Napoleons

Ingredients:

2 medium Japanese eggplants

3 tablespoons olive oil

2 vine ripened tomatoes

6-8 1/4-inch slices fresh mozzarella

12-15 basil leaves
balsamic vinegar

1 tablespoon  olive oil

course sea salt

fresh ground pepper

Directions:

1. Preheat a grill to medium-high heat.
2. Slice the eggplant into 1/2-inch rounds then drizzle  with 3 tablespoons of the olive oil and lightly sprinkle with salt and pepper.  Place the eggplant onto the preheated grill, grill the eggplant until tender and grill marks appear, about 4-5 minutes on each side.
3. Slice the tomatoes into 1/2-inch rounds.  To prepare one Napoleon, on a serving plate, start with a slice of tomato, then layer with grilled eggplant, a basil leaf and then another tomato, continue until your desired height.  Lightly drizzle olive oil over the napoleon and plate in a circular motion, repeat with balsamic vinegar then sprinkle with a pinch of course sea salt.
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