Eggplant Caprese Napoleon Recipe
Italian breaded eggplant triple layered with fresh sliced tomato and fresh mozzarella garnished with tomato aioli and our balsamic vinaigrette topped with sliced basil
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Ingredients
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Eggplant Layers
Tomato and Mozzarella Layers
Tomato Aioli
Balsamic Vinaigrette
Method
Prepare Eggplant
- 1
Slice Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture.
- 2
Breading Process
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with black pepper. Dip each eggplant slice first in flour, then in egg, and finally in bread crumbs.
- 3
Fry Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assemble Caprese Napoleon
- 4
Layer Ingredients
On a serving platter, start layering: place one slice of fried eggplant, followed by a slice of fresh mozzarella, a slice of fresh tomato, and a few basil leaves. Repeat the layering twice more to create three layers.
Make Tomato Aioli
- 5
Combine Ingredients
In a small bowl, whisk together mayonnaise, tomato paste, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
Prepare Balsamic Vinaigrette
- 6
Serve
- 7
Garnish and Serve
Drizzle the tomato aioli over the top layer of the Napoleon, then drizzle with balsamic vinaigrette. Garnish with additional fresh basil leaves. Serve immediately.
