Learn how to make homemade eggplant napoleons – baked stacks of eggplant and tomato slices covered with cheese. A mouthwatering tasty recipe that is very easy to make.

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Thanks to the appealing colors of the cooked dish, it can be a perfect addition to your holiday menu. With only 35 minutes to spare, you will have a mouthwatering side dish to satisfy the cravings of your guests and family members.

Eggplant is such a versatile vegetable to use in recipes. It tastes delicious baked, fried, roasted, grilled, and pickled. It has a complementary taste that is perfect to use while cooking tomatoes, zucchini, and, of course, cheese and eggplant are an iconic duo. There cannot be enough eggplant. Moreover, when it absorbs aroma from dried herbs its taste is divine (rosemary and garlic being my top favorites).

I was surprised that despite eggplant being my favorite vegetable to bake I have not shared with you many recipes with it. Here are a few that I have already posted on the blog:

Eggplant Stacks with Tomato and Cheese

What to Serve with Oven Baked Eggplant Sandwiches

I am a firm advocate of having more vegetables with your meals. And this baked eggplant napoleons are a perfect option as they go with any main dish of your choice perfectly. The selection of vegetables complements any type of meat perfectly:

Ingredients for Healthy Baked Eggplant Stacks:

Healthy Baked Eggplant Stacks Ingredients

  • 2 eggplants;
  • 200 g cheese, grated (hard or medium-hard);
  • 4-5 tomatoes, sliced;
  • 4-5 garlic cloves;
  • 1 tsp. olive oil;
  • Dried herbs and black pepper to your taste;
  • Fresh herbs, chopped.

How to bake eggplant stacks with tomato and cheese in the oven:

  • Rinse eggplants under running water. Cut the vegetable into circles; make sure not to make them too thick. Put slices of eggplant into a deep bowl and sprinkle some salt all over them. Give eggplant slices a mix to cover them in slat evenly and leave aside for 10 minutes. It will help eggplant become softer and lose some juice.

Slice eggplant

  • Preheat oven at 350ºF/180°C.
  • Crush all the garlic cloves using a garlic press into a small deep bowl. Pour some boiling water over and stir the mixture. We need water to absorb the taste and aroma of the garlic.

Cover crushed garlic with boiling water

  • Take a baking tray and cover with parchment paper. Smear some oil over and place all the eggplant slices (leave some space between them). Take a pastry brush, dip it into a bowl with pressed garlic, and coat every eggplant slice with the garlic mixture. Sprinkle some dried herbs over, too.

Layer slices of eggplant on the baking tray

  • Divide all the grated cheese that you have into two parts. Layer out the first one evenly over the eggplant.

Sprinkle grated cheese

  • The next layer will be the slices of tomato.

Place tomato slices over grated cheese

  • Cover tomato slices with the rest of the grated cheese. Sprinkle some freshly ground black pepper.

If you want, you can always add salt. Sprinkle it over slices of tomatoes or, at the end, together with ground black pepper.

Sprinkle the last layer of cheese

  • Bake the eggplant appetizer for 25 minutes until eggplant cooks through and becomes soft. Let it cool down a bit and serve with sprinkled over chopped fresh herbs! Enjoy your meal!

Bake for 25 minutes

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Eggplant Napoleons Recipe with Tomato and Cheese

Learn how to make homemade eggplant napoleons – baked stacks of eggplant and tomato slices covered with cheese.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: International
Keyword: Eggplant Napoleons Recipe, Healthy Baked Eggplant Stacks, How to bake eggplant stacks with tomato and cheese in the oven, Oven Baked Eggplant Sandwiches
Servings: 6 portions
Calories: 67kcal

Ingredients

  • 2 eggplants
  • 200 g cheese grated (hard or medium-hard)
  • 4-5 tomatoes sliced
  • 4-5 garlic cloves
  • 1 tsp. olive oil
  • Dried herbs and black pepper to your taste
  • Fresh herbs chopped

Instructions

  • Rinse eggplants under running water. Cut the vegetable into circles; make sure not to make them too thick. Put slices of eggplant into a deep bowl and sprinkle some salt all over them. Give eggplant slices a mix to cover them in slat evenly and leave aside for 10 minutes. It will help eggplant become softer and lose some juice.
  • Preheat oven at 350ºF/180°C.
  • Crush all the garlic cloves using a garlic press into a small deep bowl. Pour some boiling water over and stir the mixture. We need water to absorb the taste and aroma of the garlic.
  • Take a baking tray and cover with parchment paper. Smear some oil over and place all the eggplant slices (leave some space between them). Take a pastry brush, dip it into a bowl with pressed garlic, and coat every eggplant slice with the garlic mixture. Sprinkle some dried herbs over, too.
  • Divide all the grated cheese that you have into two parts. Layer out the first one evenly over the eggplant.
  • The next layer will be the slices of tomato.
  • Cover tomato slices with the rest of the grated cheese. Sprinkle some freshly ground black pepper.
  • Bake the eggplant appetizer for 25 minutes until eggplant cooks through and becomes soft. Let it cool down a bit and serve with sprinkled over chopped fresh herbs! Enjoy your meal!

Notes

*calories per 100 g

If you have any questions, feel free to ask them in the comment section!

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