Eggplant Napoleon is my favorite Italian appetizer, which is incredibly simple and easy to make. It is made with layers of mozzarella cheese, roasted eggplant and tomatoes and drizzled with vinegary sauce.
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Eggplant Napoleon
Believe me, You will never look at Eggplants the same way once you relish these Napoleons.
Some people think that Napoleons just came about to be an alteration of the word “Napolitain”, a pastry from Naples, Italy.
Whatever it may be, this appetizer is made with 3 main layers: the top, middle, and last are baked slices of eggplant. The remaining layers enrich the crunchy eggplant, tomatoes, sour cream and cheese.
Nonetheless, my recipe, is also free of unhealthy oils and unnecessary frying.
What’s in This Italian Eggplant Appetizer?
See the recipe card for full information on ingredients and quantities.
Eggplants: I prefer to buy small eggplants because the size of the eggplants will determine the slices of the main Napoleon layers.
Tip: While picking out the eggplants, go for a size about 3.5 or 4 inches in diameter and has little to no curves. Pick out the tomatoes that are also medium-sized.
Tomatoes: Pick our fresh ones that are tight to the skin; they will prove to be the most crisp for this recipe.
Mozzarella cheese: I use Mozzarella cheese slices.
For the sour cream layer, I use garlic, sour cream, salt and Italian seasoning.
For the dressing, I use 0live oil and balsamic vinegar.
Parsley to garnish: Just a few leaves would do.
How to make Eggplant Napoleon - Step by Step
Step one: Before beginning the preparation for this recipe, preheat the oven to 200C / 360F.
Step two: Slice the eggplants and tomatoes into 2 cm slices. Peel and dice the garlic cloves, and grate the mozzarella cheese if you haven’t done so already.
Tip: I don't suggest peeling the eggplants. It will make the eggplant way too soft to sit with all the other layers. I also recommend cutting the eggplant slices slightly thicker to make them stiffer to build the layers.
Step three: Now, put all the slices of the eggplants and the tomatoes on a baking sheet lined with baking parchment. Go ahead and sprinkle these slices with some salt and pepper.
Step four: Drizzle the slices with olive oil, before you set them aside to bake for about 15-20 minutes or until lightly golden. Once baked, allow them to cool.
Step five: Meanwhile, while you wait, in a small mixing bowl, mix sour cream, garlic, salt, and Italian seasoning. We will be using this sour-cream mixture as one of the layers in the Napoleon.
Step six: Also, in a small mixing bowl, prepare a quick dressing for your baked vegetables by mixing olive oil with balsamic vinegar.
Step seven: Once the slices are baked and the sour cream mixture is also ready, you can begin to assemble the Napoleons. Make sure you create the Napoleon in the following order, eggplant, sour cream, tomato, eggplant, mozzarella, tomato, eggplant.
Lightly trickle the dressing over the napoleons, and garnish with chopped parsley. Bon Appetite!
Variations
- If you like your eggplants crispy, you can dip them in egg and bread crumbs before setting them aside to bake.
- The types of vegetables you use to layer your Napoleons is also up to you. Other than tomatoes, I recommend you to try yellow squash, red bell peppers, zucchini slices or even red onions.
- Feel free to replace mozzarella cheese with cheddar or edam cheese.
What To Serve With Eggplant Napoleons?
I usually make these Napoleons as appetizers for a dinner where I want to impress my guests.
Lastly, although we introduced this recipe as an appetizer, it could very well become the main course when served with a side of chicken or meat.
More Eggplant Recipes
- Mutabal Recipe (Roasted Eggplant Dip)
- Moussaka (Musaka) Greek Recipe
- Eggplant Lasagne Recipe
- Mediterranean Eggplant Salad
- Easy Lamb Moussaka
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Recipe Card
Eggplant Napoleon
Ingredients
- 3 small eggplants
- 4 medium tomatoes
- 3 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic , minced
- ⅓ cup sour cream
- 3 Mozzarella cheese , sliced
- 2 teaspoon balsamic vinegar
- ½ teaspoon Italian seasoning
- 1 tablespoon parsley , chopped
Instructions
- Preheat the oven to 200C / 360F.
- Slice the eggplants and tomatoes into 2 cm slices.
- Put all the slices on a baking sheet lined with baking parchment and sprinkle with salt and pepper.
- Drizzle the eggplant slices with olive oil, then bake for about 15-20 minutes or until lightly golden. Allow them to cool.
- Now, in a small mixing bowl, mix sour cream, garlic,salt and Italian seasoning.
- Assemble the Napoleon in the following order, eggplant, sour cream, tomato, eggplant, mozzarella cheese, tomato, eggplant.
- In a small bowl, mix olive oil and balsamic vinegar, lightly drizzle napoleons with the mixture, garnish with chopped parsley and serve.
Notes
- While picking out the eggplants, go for a size about 3.5 or 4 inches in diameter and has little to no curves. Pick out the tomatoes that are also medium-sized.
- I don't suggest peeling the eggplants. It will make the eggplant way too soft to sit with all the other layers.
Terri says
The sauce made these mini appetizers even more delicious.
Sara says
Delicious appetizer recipe and perfect for parties.