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.