The Pioneer Woman Tasty Kitchen
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Eggplant and Tomato Napoleons

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Grilled Japanese eggplant is layered with tomatoes, basil and mozzarella then topped with olive oil and balsamic vinegar.

Ingredients

  • 2 whole Japanese Eggplants
  • 3 Tablespoons Olive Oil, Plus More For Finishing
  • 2 whole Tomatoes
  • 15 leaves Basil
  • 8 slices Fresh Mozzarella
  • Balsamic Vinegar For Drizzling
  • Sea Salt
  • Ground Pepper

Preparation

Preheat grill to medium-high heat.

Slice the eggplant into 1/2-inch rounds then drizzle with the 3 tablespoons olive oil and lightly sprinkle with salt and pepper. Place the eggplant onto the preheated grill and grill the eggplant until tender and grill marks appear, about 4-5 minutes on each side.

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, continuing until your desired height. Lightly drizzle olive oil over the Napoleon and the plate in a circular motion; repeat with balsamic vinegar then sprinkle with a pinch of coarse sea salt.

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2 Reviews

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jmansmom on 6.26.2010

Made this last night with tomatoes from the garden. It was amazing!! I used much less oil and it made no difference.

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Natalie on 6.24.2010

this looks so yummy!!! really really good!!!!!

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