Grilled Eggplant Napoleons

An easy summer appetizer or side dish that takes advantage of tomatoes and eggplant at their peak of freshness.

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Prep Time: 15

Cook Time: 5

Total Time: 20

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: basil, fresh tomatoes, gluten free, goat cheese, grilled eggplant, vegetarian

Servings: napoleons

Calories: 177kcal

Ingredients

2 medium eggplants
2 tomatoes
18 basil leaves (medium / large size)
¼ cup pesto
½ cup goat cheese
2-3 tbsp olive oil
salt and pepper

Instructions

Pre-heat an outdoor grill to medium-high / 400° F
While the grill heats, prep the eggplant. Trim the top and base off the eggplants then slice into ¼ inch thick rounds. Brush both sides of the eggplant slices with a little olive oil and lightly season with salt and pepper.
Grill the eggplant for 2-3 minutes per side.
Remove from the heat and brush one side of each slice with pesto while the eggplant is still warm.
Place the goat cheese in a small bowl, add 1-2 tablespoons of olive oil and whisk to combine. This will thin the cheese so it is easier to spread.
Slice the tomatoes into ¼ inch rounds.
Assemble the napoleons.
Line up the eggplant slices and spread with a little of the goat cheese.
Place a basil leaf on of half the eggplant slices and top with a tomato slice and another basil leaf. Place the other eggplant slices on top, goat cheese side down. Drizzle with olive oil and garnish with a basil leaf.
Serve at room temperature.

Notes

TIP: Select eggplants that are fairly close in diameter from the top to the bottom so that your napoleons will be relatively the same size. The tomatoes should be close in diameter to the eggplants so that they fit nicely, sandwiched between the eggplant slices.

Nutrition

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