Roasted Eggplant Napoleons

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So, I mentioned my husband being out-of-town this past weekend for his golf trip and being able to eat things that he would not touch with a 10 foot pole.

Eggplant was one of those things.  I love the stuff, but he always turns his nose up at it.  I made sure to take full advantage of cooking for one and made myself these Eggplant Napoleons. 

A napoleon is simply a stacked or layered dish.  The soft roasted eggplant, sweet tomatoes and melted mozzarella meld together and make one delicious dish!

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Slice your eggplant into 1/4 inch pieces.  Salt each side and let them sit on a wire rack.  This will draw out the bitter liquid inside the eggplant.

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See the droplets?  After about 10-15 minutes, blot this liquid off of the eggplant slices with a paper towel.

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Spray a cooking sheet with olive oil.  Add your sliced eggplant in a single layer.  While you are at it, slice up a large tomato and lay those slices on the pan as well. 

Roast the whole thing in a 400 degree oven for 20 minutes.  Flip the slices over after 10 minutes.

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After the eggplant and tomatoes have roasted, layer them with some italian breadcrumbs.  The number of layers you will have will depend on how large your veggies are and how many slices you were able to get out of them. 

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Layer in this order:  eggplant, tomato, breadcrumbs, repeat (end with an eggplant slice).

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Top each stack with a few slices of mozzarella cheese, and pop them back into the oven for 5 minutes or so to melt the cheese.

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The waterfalls of melted cheese really make these napoleons irresistible!

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Roasted Eggplant Napoleons

Makes 3-4 servings (depending on the size of your eggplant)

Print this recipe!


  • 1 medium to large eggplant
  • salt
  • 1-2 large tomatoes
  • olive oil
  • 3/4 cup italian breadcrumbs
  • 3-4 oz mozzarella cheese


  1. Preheat oven to 400 degrees.
  2. Slice eggplant into 1/4 inch slices.  Sprinkle both sides of the slices with salt and place on a wire rack to draw out the bitter moisture.  Let sit for 10-15 minutes.
  3. Blot the liquid off of the eggplant slices with a paper towel.
  4. Place slices on a baking sheet that has been sprayed with olive oil.
  5. Slice tomatoes into 1/4 inch slices.  Add these to the baking sheet with the eggplant.
  6. Roast vegetables for 20 minutes, flipping after 10 minutes.
  7. Layer roasted vegetables with breadcrumbs on the baking sheet in this order: eggplant, tomato, breadcrumbs, repeat.  End with a slice of eggplant.
  8. Top each stack with 1 ounce of mozzarella cheese.
  9. Return the napoleons to the oven for 5 minutes or until cheese has melted.

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