I’m always looking for inspriation for new vegetarian dinners. I love eggplant and Brandon loves tomato, mozzerella and basil so I thought this creation would be a great compromise for us. I saw this recipe for Grilled Eggplant Napoleons on Lime in the Coconut. I wanted to put a little more of a “parmesan”-style twist on it and did mine in the oven since Brandon wasn’t around to man the grill.
All in all, I’m pleased with the way this turned out. I was happy to avoid breading the eggplant and even though I used a fair amount of fresh mozzerella I still felt like it was healthier than traditional eggplant paremsan. I would also be very interested to try the original recipe from Lime in the Coconut. It sounds delicious with the grilled eggplant and pesto!
Eggplant Napoleon Parmesan
(Recipe inspired by Lime in the Coconut)
1 large eggplant
1 tomato, sliced
6 fresh basil leaves
6 slices fresh mozzarella
Extra virgin olive oil
Salt and pepper, to taste
1/2 cup marinara sauce
Preheat broiler on high.
Slice eggplant into 1/4 inch slices. Sprinkle with kosher salt and place in a collander or on a wire rack to weep for about 15 minutes. Blot with a paper towel to wipe off salt and soak up excess water.
Place eggplant on a baking sheet. Drizzle with olive oil. Broil for about 3-5 minutes per side, until lightly browned. Remove from oven. Reduce oven temperature to 375 degrees.
Spoon marinara sauce into the bottom of a baking dish. Place eggplant on top of marinara. Layer with tomato, basil and mozzarella. Season with salt and pepper.
Place back in oven to cook for an additional 10 minutes. You can turn the broiler back on the last couple minutes of cooking if you want to brown your cheese.
Remove from oven. Serve with pasta and additional marinara sauce, if desired.
Yield: 3 servings