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Eggplant, Tomato and Gruyère Napoleons
Take advantage of fall’s bounty with these vegetarian stacks topped off with bubbly cheese. It may seem time-consuming to create “Napoleons” but they stack up in a snap. Try to find an eggplant and tomatoes of approximately the same circumference.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 eggplant, cut into 12 thick slices
1 tbsp extra virgin olive oil
1 or 2 large tomatoes, cut into 8 slices
8 oz Gruyere cheese, cut into 12 slices
Extra virgin olive oil for garnish
1 French stick
Method/Steps
1. Preheat oven to 375˚F.
2. In large skillet, heat 1 tbsp olive oil. Add eggplant slices, a few at a time, and sauté until browned and soft on each side.
3. Coat the bottom of a 9 x 13 inch pan with cooking spray. Arrange 4 cooked eggplant slices in the pan. Top each with 1 slice of tomato and 1 slice of cheese. Repeat, ending with an eggplant slice topped with cheese. Drizzle with olive oil.
4. Bake 15 minutes or until soft and bubbly. Serve with French stick.
Wine and Spirits Match
A medium-bodied Barbera D’Asti is delicious with the tomatoes and eggplant.