Eggplant Napoleon With Mushrooms, Smoked Mozzarella, Tomato-balsamic Sauce (gf) Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Mushrooms

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the sliced mushrooms, salt, and black pepper. Cook until the mushrooms are softened and browned, about 5-7 minutes. Set aside.

3. 3

   Grill the Eggplant

   Heat the grill or grill pan to medium-high heat. Brush the eggplant slices with the remaining olive oil and grill for about 4-5 minutes on each side, until tender and grill marks appear.

4. 4

   Prepare the Tomato-Balsamic Sauce

   In a small saucepan, combine the tomato sauce and balsamic vinegar. Heat over low heat for about 5 minutes until warmed through. Stir in the chopped basil.

5. 5

   Assemble the Napoleon

   On a serving plate, layer the grilled eggplant, followed by a layer of cooked mushrooms, and then a slice of smoked mozzarella cheese. Repeat the layers, finishing with eggplant on top.

6. 6

   Serve

   Drizzle the tomato-balsamic sauce over the top of the stacked eggplant napoleons and serve immediately.