Eggplant and Tomato Napoleons

1. 1

   Preheat grill to medium-high heat.

2. 2

   Slice the eggplant into 1/2-inch rounds then drizzle with the 3 tablespoons olive oil and lightly sprinkle with salt and pepper.

3. 3

   Place the eggplant onto the preheated grill and grill the eggplant until tender and grill marks appear, about 4-5 minutes on each side.

4. 4

   Slice the tomatoes into 1/2-inch rounds.

5. 5

   To prepare one Napoleon, on a serving plate, start with a slice of tomato, then layer with grilled eggplant, a basil leaf and then another tomato, continuing until your desired height.

6. 6

   Lightly drizzle olive oil over the Napoleon and the plate in a circular motion; repeat with balsamic vinegar then sprinkle with a pinch of coarse sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.