Eggplant Napoleons
Eggplant Napoleons. Another round of cheesy friday apps anyone ?! These are extra cheesy stacks of grilled eggplant, fresh heirloom tomatoes, mozzarella, basil. Topped with marinara and a rosemary stick. One word…addicting !!
These stacks the perfect fun appetizer or side dish for summer. Because it’s grilling season so we are taking advantage and grilling the eggplant then stacking them with heirloom tomatoes, fresh mozzarella, and basil. Top them with a little marinara and stick a sprig of rosemary through the middle. Then bake them until they are perfectly cheesy and delicious.
They are super easy to make and we all need that in the summer months when we’re busy and want to enjoy the nice weather. We had these for appetizer but they are also totally perfect as a side dish when barbecuing or grilling.
Today wasn’t the nicest day at the beach. So we took advantage and got ahead with the cooking. But tonight the sun is coming out and it is just about cocktail time. And I cannot wait to have these cheesy delicious stacks with a tropical beach cocktail. Cheers !!
Ingredients
1 large eggplant; sliced
1/2 cup olive oil; divided
salt and pepper
2 heirloom tomatoes; sliced
1/2 pound mozzarella; sliced
fresh basil leaves
4 rosemary sprigs
1/2 cup marinara
Directions
Drizzled the eggplant with 1/3 cup of olive oil. Sprinkle with salt and pepper. Heat the grill to medium high heat. Grill the eggplant for 3 - 4 minutes per side or until charred.
Assemble the stacks. Layer the eggplant, tomato, mozzarella, and basil twice. Repeat until all ingredients are used. This recipe should yield 4 stacks.
Top each stack with 2 tablespoons of marinara. Spear a sprig of rosemary through the middle. Transfer to a 400 degree oven and cook for about 10 minutes or until cheese has melted.
