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1
Preheat the oven to 350.
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2
Put the eggplant slices on a large baking sheet and sprinkle all over with salt.
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3
Let stand until the eggplant releases its water and is starting to soften, about 1 hour.
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4
Meanwhile, put the plantain in a small baking dish and pierce the skin with a fork.
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5
Bake the plantain until very soft, 40 minutes.
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6
In a small skillet, heat the 1 tablespoon of olive oil.
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7
Add the onion and garlic, cover and cook over moderate heat, stirring occasionally, until very soft and browned, about 7 minutes.
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8
Peel the baked plantain and add it to the skillet.
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9
Using a fork, mash the plantain until smooth and incorporated with the onion and garlic.
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10
Season with salt and pepper.
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11
Cover the mashed plantain mixture and keep warm.
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12
Put the pine nuts in a pie plate and bake until golden brown, about 3 minutes.
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13
Transfer to a bowl and let cool.
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14
Stir in the olives, tomatoes, raisins and basil.
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15
Season the tomato salsa with salt and pepper.
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16
Put the egg wash, bread crumbs and flour in 3 separate shallow bowls.
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17
Pat the eggplant slices dry, then dredge them in flour.
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18
Dip the slices in the egg, allowing any excess to drip off, then coat the slices in bread crumbs.
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19
In a large skillet, heat 1/8 inch of olive oil until shimmering.
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20
Add half of the eggplant slices and fry over moderate heat until they are golden brown outside and tender within, 3 minutes per side.
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21
Transfer the eggplant to paper towels to drain.
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22
Repeat with the remaining eggplant slices.
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23
Arrange the fried eggplant slices on a baking sheet and reheat them in the oven.
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24
Place an eggplant slice on each of 4 plates.
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25
Spread about 1 1/2 tablespoons of the plantain puree over each eggplant slice, followed by 1/2 tablespoon of goat cheese.
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26
Repeat to form 1 more layer, then top with the remaining slices of fried eggplant.
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27
Spoon the tomato salsa over and around the napoleons and serve.
