Eggplant and Tomato Napoleons
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.
