Eggplant Napoleons Recipe with Tomato and Cheese
Unleash your culinary creativity with this delightful recipe for homemade eggplant napoleons. This dish not only tantalizes the taste buds but also adds a stunning visual appeal to your table, making it a perfect centerpiece for any gathering. Enjoy the rich flavors and satisfying textures as you savor each delicious bite!
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