Eggplant Napoleon

This was our first year growing eggplant, and I can’t believe how beautifully they are turning out. Their glossy purple skins and sturdy stems make them a stunning addition to the garden — and even better, they’re delicious in recipes like Eggplant Napoleon with fresh tomatoes, basil, and chives.

Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the eggplants into ½‑inch thick rounds and arrange them evenly on the prepared sheet. Brush each slice generously with olive oil and sprinkle with salt. Bake for about 20 minutes, or until the slices begin to turn a light golden color. Remove from the oven and allow them to cool just enough to handle. You can also grill these if you prefer.

Because the eggplant slices vary in diameter, cut the tomato slices to match their size so the rounds layer evenly. Choose tomatoes that are similar in width to the eggplants, then slice them into ¼‑ to ½‑inch rounds. This ensures that when stacked together, the tomato and eggplant slices align neatly, creating balanced layers.

Sprinkle the tomato slices generously with salt and arrange them in a single layer directly on sheets of paper towels. Let the slices rest for 20 to 30 minutes to drain excess liquid, then pat them dry, leaving them firm and ready to layer with the eggplant.

Make the ricotta spread by combining one 15‑ounce container of whole‑milk ricotta cheese, ½ cup of chopped basil leaves, 1 teaspoon of lemon zest, and ⅓ cup of grated parmesan cheese in a medium bowl. Season with salt and pepper to taste, then stir until the mixture is creamy and well blended.

Assemble the stacks by spreading a generous layer of the ricotta basil spread on one side of the cooled eggplant slices. Place a tomato slice directly on top of the ricotta, pressing lightly so it adheres.

Continue building the layers from the bottom up: eggplant slice, ricotta basil spread, tomato slice, eggplant slice, tomato slice, and another eggplant slice. Finish each stack with a slice of fresh mozzarella on top to create neat, flavorful layers ready for baking.

Carefully place the baking sheet in the oven and bake for about 5 minutes, or just long enough to warm the stacks and allow the mozzarella to soften and barely melt. The goal is to heat the layers through without overcooking, so the cheese stays creamy and the vegetables retain their texture. Once they are out of the oven, sprinkle with freshly chopped chives.

Serve with or without a drizzle of balsamic glaze.

Enjoy!

For more delicious recipes using garden and seasonal vegetables, these are a few of our flavorful favorites:

• Scallops Pomodoro
• Southwestern Goulash with Roasted Poblano Peppers
• Chipotle Corn and Cherry Tomato Salsa Recipe and Canning
• Slow-Cooker Shredded Beef Stuffed Poblano Peppers
• Tomato Tart
• Marinated Tomatoes
• Garden Fresh Bruschetta
• Zucchini & Yellow Squash Sun-Dried Tomato Gratin
• Southwest Turkey Zucchini Boats