Eggplant Napoleon Recipe

Eggplant Napoleon Directions

1. 1

   Prepare the Eggplant

   Preheat your oven to 200°C (400°F). Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture, then rinse and pat dry.

2. 2

   Roast the Tomatoes

   Cut the Marzano tomatoes in half and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 25-30 minutes until they are caramelized.

3. 3

   Make Garlic Confit

   In a small saucepan, combine garlic cloves and olive oil. Cook on low heat for about 30 minutes until the garlic is soft and fragrant, being careful not to burn.

4. 4

   Cook the Eggplant

   Brush the eggplant slices with olive oil and roast them in the oven for 20-25 minutes until tender and golden.

5. 5

   Prepare the Arugula Pesto

   In a food processor, combine fresh arugula, lemon juice, a pinch of salt, and a drizzle of olive oil. Blend until smooth to create your arugula pesto.

6. 6

   Assemble the Napoleon

   Layer roasted eggplant, smoked mozzarella, roasted Marzano tomatoes, and garlic confit to create the Napoleon. Top with a dollop of arugula pesto.

7. 7

   Serve

   Serve warm, drizzled with any remaining garlic confit oil and extra arugula pesto if desired.