Eggplant Napoleons Recipe with Tomato and Cheese

Step 1

Rinse eggplants under running water. Cut the vegetable into circles; make sure not to make them too thick. Put slices of eggplant into a deep bowl and sprinkle some salt all over them. Give eggplant slices a mix to cover them in slat evenly and leave aside for 10 minutes. It will help eggplant become softer and lose some juice.

Step 2

Preheat oven at 350ºF/180°C.

Step 3

Crush all the garlic cloves using a garlic press into a small deep bowl. Pour some boiling water over and stir the mixture. We need water to absorb the taste and aroma of the garlic.

Step 4

Take a baking tray and cover with parchment paper. Smear some oil over and place all the eggplant slices (leave some space between them). Take a pastry brush, dip it into a bowl with pressed garlic, and coat every eggplant slice with the garlic mixture. Sprinkle some dried herbs over, too.

Step 5

Divide all the grated cheese that you have into two parts. Layer out the first one evenly over the eggplant.

Step 6

The next layer will be the slices of tomato.

Step 7

Cover tomato slices with the rest of the grated cheese. Sprinkle some freshly ground black pepper.

Step 8

Bake the eggplant appetizer for 25 minutes until eggplant cooks through and becomes soft. Let it cool down a bit and serve with sprinkled over chopped fresh herbs! Enjoy your meal!