Eggplant and Tomato Napoleons

• 2 whole Japanese Eggplants
• 3 Tablespoons Olive Oil, Plus More For Finishing
• 2 whole Tomatoes
• 15 leaves Basil
• 8 slices Fresh Mozzarella
• Balsamic Vinegar For Drizzling
• Sea Salt
• Ground Pepper

1. Preheat grill to medium-high heat.
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. 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. Slice the tomatoes into 1/2-inch rounds.
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. 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.

eggplants, olive oil, tomatoes, basil, mozzarella, vinegar, salt, ground pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/eggplant-and-tomato-napoleons/ (may not work)