It's Friday, October 24th, here in Casablanca. The air is wonderfully mild, and the souks are still overflowing with gorgeous, glossy eggplants. While I love a traditional Moroccan Zaalouk, tonight my mind is on my kitchen back in Austin, Texas, and a dish that feels both rustic and incredibly elegant: Eggplant Napoleon. This isn't a true French mille-feuille with pastry; instead, it's a stunning, gluten-free stack of tender roasted eggplant, rich tomato-balsamic sauce, fresh mozzarella, and basil. It's the perfect, impressive appetizer or vegetarian main course, and it's one of my favourite ways to celebrate this amazing vegetable.
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The 30-minute "sweating" step for the eggplant is non-negotiable! I've tried to skip it, and the result is a watery, sometimes bitter, final dish. Salting and rinsing the eggplant slices (Part 1) is the absolute secret to a creamy, tender, perfectly seasoned Napoleon that holds its shape.
An Elegant, Low-Carb Main or Appetizer
This dish looks like something you'd be served at a high-end Italian restaurant, but it's surprisingly straightforward to assemble. The magic comes from roasting the eggplant slices first, rather than frying them, which gives them a deep, caramelized flavour without all the oil. You then build these beautiful little towers with a simple, quick San Marzano tomato sauce, fresh mozzarella, Parmesan, and basil. When it bakes for the final time, the cheese melts, the sauce bubbles, and it all comes together in the most glorious, cheesy, savory stack.
Why You'll Love This Recipe
- Stunning Presentation: These individual stacks look incredibly impressive and are perfect for a dinner party.
- Rich, Deep Flavours: Roasting the eggplant and simmering a quick tomato-balsamic sauce creates a deep, savory, and slightly sweet flavour profile.
- Healthy & Low-Carb: This dish is naturally gluten-free and low-carb, focusing on vegetables and cheese.
- No Frying Required: Unlike a classic Eggplant Parmesan, this recipe roasts the eggplant slices, which is much easier, healthier, and less messy.
- Make-Ahead Friendly: You can assemble the stacks hours before your guests arrive and bake them just before serving.
Ingredients
Here's what you'll need for these beautiful savory stacks. For the full list with precise measurements, see the recipe card at the end of the post!
For the Eggplant & Sauce
- Eggplants: 2 large Globe eggplants. Look for ones that are firm, heavy for their size, and have smooth, shiny skin.
- Salt: Coarse sea salt or kosher salt for sweating the eggplant.
- Olive Oil: A good extra-virgin olive oil.
- Garlic: 4 cloves, minced.
- Tomatoes: 1 (28-ounce) can of whole peeled San Marzano tomatoes. This specific type is less acidic and has a sweeter, more robust flavour.
- Spices: Dried oregano and optional red pepper flakes for heat.
- Balsamic Glaze: This adds a touch of sweet, concentrated acidity.
- Basil: A full cup of fresh basil leaves. This is a key flavour!
For the Cheese Layers
- Fresh Mozzarella: 1 lb of fresh, whole-milk mozzarella, sliced. It's crucial to pat the slices very dry with paper towels!
- Parmigiano-Reggiano: Freshly grated for the best flavour. Do not use the pre-grated powder in a can.
How to Make Eggplant Napoleon
This recipe is a simple 4-part process: Sweat, Sauce, Roast, and Assemble.
Part 1: Prepare the Eggplant (The Most Critical Step!)
First, I slice the eggplants into uniform ½-inch thick rounds. I arrange them in a single layer on baking sheets lined with paper towels and sprinkle both sides of each slice generously with coarse salt.
I let them sit for at least 30 minutes. You will literally see beads of moisture (the "sweat") form on the surface. This step, as food science experts at Serious Eats explain, draws out excess water and bitterness. After they've rested, I thoroughly rinse the slices under cold water to remove all the salt, and then pat them completely dry with more towels.
Part 2: Make the Tomato-Balsamic Sauce
While the eggplant is sweating, I make the sauce. In a medium saucepan, I heat 2 tablespoons of olive oil over medium heat. I add the minced garlic and red pepper flakes (if using) and cook for about 60 seconds, just until fragrant.
I add the entire can of whole peeled San Marzano tomatoes, crushing them gently with the back of a wooden spoon. I stir in the dried oregano, bring it to a simmer, then reduce the heat to low. I let it cook, uncovered, for 15-20 minutes, allowing it to thicken. Finally, I remove it from the heat, stir in the balsamic glaze and about half of the fresh basil leaves (torn or chopped). I season it with salt and pepper to taste.
Part 3: Roast the Eggplant Slices
I preheat my oven to 400°F (200°C). I arrange the rinsed and very dry eggplant slices in a single layer on two large baking sheets. I brush the remaining ¼ cup of olive oil over both sides of the slices.
I roast them for 20-25 minutes, flipping the slices halfway through. They are done when they are tender, lightly browned, and have shrunken slightly.
Part 4: Assemble and Bake the Napoleons
I lower the oven temperature to 375°F (190°C) and line a baking sheet with fresh parchment paper.
Now, I build the stacks. I start with a large eggplant slice for the base. I spread on a tablespoon of tomato sauce, followed by a slice of the patted-dry mozzarella, a sprinkle of Parmigiano-Reggiano, and one fresh basil leaf. I repeat the process: a second eggplant slice, sauce, mozzarella, Parmesan, basil.
I top it with a third and final eggplant slice. This top layer gets a generous spoonful of sauce, a final slice of mozzarella, and a heavy sprinkle of Parmigiano-Reggiano. I repeat this until I have 4-6 stacks.
I bake the assembled Napoleons for 15-20 minutes. They are ready when the mozzarella is melted, bubbly, and the cheese on top is just beginning to turn golden brown. I let them rest for 5-10 minutes (this is crucial for them to set!) before garnishing with the remaining fresh basil and an extra drizzle of balsamic glaze.
Common Mistakes to Avoid
- Skipping the Salting Step: This will result in a watery, soggy, and potentially bitter dish. You must sweat the eggplant first.
- Using Wet Mozzarella: Fresh mozzarella is packed in water. If you don't pat your slices completely dry with paper towels, they will release too much water and make your stacks slide apart.
- Over-Saucing: Be modest with the sauce between the layers (about 1 tablespoon). Too much sauce will also make the stacks unstable and soggy. Save the generous spoonful for the top!
- Moving Too Soon: Do not try to move the Napoleons straight from the oven to the plate. Letting them rest for 5-10 minutes is essential for the cheese to set up so they hold their beautiful shape.
Tips and Tricks for Success
- Uniform Slices: Try to slice your eggplant into even ½-inch rounds. This is key for even roasting and stable, non-wobbly stacks.
- Use a Good Tomato: Using San Marzano tomatoes for the sauce really does make a difference. They are less acidic and have a sweeter, richer flavour that builds a fantastic sauce quickly.
- Pat the Mozzarella DRY: I'm saying it again because it's that important. I lay my mozzarella slices out on a paper towel for a few minutes while I'm assembling to get them as dry as possible.
- Use Parchment Paper: Assemble the stacks on a parchment-lined baking sheet for the final bake. This prevents any cheese or sauce from sticking and makes for zero-stress cleanup.
Variations
This recipe is a wonderful base for customization!
- Add a Meat Layer: Sauté some hot Italian sausage (casings removed) or ground beef and add a small spoonful between the layers.
- Add Pesto: Spread a thin layer of basil pesto on the roasted eggplant slices before adding the tomato sauce for an extra herbal kick.
- Different Cheeses: This would be delicious with slices of smoked provolone instead of mozzarella, or with creamy goat cheese crumbled in with the Parmesan.
- Make it a "Parmigiana": Use your favorite classic marinara sauce and follow the same stacking and baking steps for a lighter, crustless eggplant parmesan.
How to Serve
These Eggplant Napoleons are a show-stopping appetizer, side dish, or light vegetarian main.
- I love serving one or two stacks as a main course with a simple arugula salad and some crusty bread to sop up the extra sauce.
- They are the perfect elegant appetizer to start a dinner party.
- They also make a fantastic, hearty side dish for roasted chicken or steak.
Make Ahead and Storage
This is a fantastic make-ahead dish for entertaining!
- Make Ahead: You can make the tomato sauce 2-3 days in advance. You can also roast the eggplant slices 1 day in advance. Store both in airtight containers in the fridge. On the day of, simply assemble the cold stacks and bake. (You may need to add 5-10 minutes to the baking time if all components are cold).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in a 350°F (175°C) oven or air fryer for 10-15 minutes, until the cheese is bubbly and the center is warm.
Recipe Notes / What I Learned
The recipe calls for a final bake at 375°F (190°C), but I find that popping it under the broiler for the last 1-2 minutes is the best way to get that beautiful, bubbly, golden-brown cheese crust on top. Just watch it like a hawk so it doesn't burn!
Nutrition Snapshot
Estimated Nutrition Per Stack (assuming 5 stacks): ~420 calories · 19g protein · 18g carbs · 30g fat (This is an approximation and can vary based on the exact size of your eggplants and cheeses.)
Eggplant Napoleon Recipe
Equipment
- Baking sheets 2
- Paper towels
- Sharp knife
- Medium saucepan or skillet
- Wooden spoon or potato masher
- Parchment paper
Ingredients
Group: Eggplant Preparation
- 2 large Globe eggplants (about 1.5 lbs each), sliced into ½-inch thick rounds
- 1 tablespoon coarse sea salt or kosher salt
- ¼ cup extra-virgin olive oil for roasting
Group: Tomato Balsamic Sauce
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 1 tablespoon balsamic glaze plus more for drizzling
- Salt and freshly ground black pepper to taste
- Fresh basil leaves about ½ cup, some stirred into the sauce, the rest for layering and garnish
Group: Assembly
- 1 lb fresh mozzarella cheese sliced into ¼-inch thick rounds and patted very dry
- ½ cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Slice the Eggplant: Wash, dry, trim, and slice the eggplant into uniform ½-inch thick rounds.
- Salt and Sweat: Arrange the eggplant slices in a single layer on paper towel-lined baking sheets. Sprinkle both sides generously with coarse sea salt (under 1 tablespoon total).
- Let it Rest: Let the eggplant sit for at least 30 minutes, or up to an hour, to sweat.
- Rinse and Dry: Thoroughly rinse the eggplant slices under cold water to remove all the salt. Pat each slice completely dry with paper towels.
- Sauté the Aromatics: In a medium saucepan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 60 seconds until fragrant.
- Add Tomatoes: Crush the whole tomatoes with the back of a spoon or potato masher as you add them to the saucepan.
- Simmer and Season: Stir in the dried oregano. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for about 15-20 minutes, to thicken slightly.
- Finish the Sauce: Remove the sauce from the heat. Stir in the 1 tablespoon balsamic glaze and about half of your fresh basil leaves (tear by hand). Season with salt and black pepper to taste. Set aside.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Oil the Eggplant: Arrange the rinsed and dry eggplant slices in a single layer on two large baking sheets. Drizzle or brush the remaining ¼ cup of olive oil evenly over both sides of the slices.
- Roast to Perfection: Roast for 20-25 minutes, flipping the slices halfway through. The eggplant should be tender, lightly browned, and slightly shrunken.
- Lower Oven Temperature: Reduce the oven temperature to 375°F (190°C).
- Prepare Your Pan: Use a baking sheet, lined with parchment paper if preferred.
- Build the Stacks: Create 4-6 stacks directly on the baking sheet. For each Napoleon, layer in this order: Roasted eggplant slice (larger one) -> 1 tablespoon tomato sauce -> slice of patted-dry mozzarella -> sprinkle of Parmesan -> 1 fresh basil leaf.
- Repeat: Add a second eggplant slice and repeat the sauce, mozzarella, Parmesan, and basil layers.
- The Top Layer: Add a third and final eggplant slice. Top this slice with a generous spoonful of sauce, a final slice of mozzarella, and a heavy sprinkle of Parmigiano-Reggiano cheese.
- Bake to Golden, Bubbly Perfection: Bake in the 375°F oven for 15-20 minutes, until the mozzarella is fully melted and bubbly, and the cheese on top is beginning to turn golden brown.
- Rest and Garnish: Let the Napoleons rest on the baking sheet for 5-10 minutes. Garnish with the remaining fresh basil leaves and an extra drizzle of balsamic glaze before serving.
Notes
Nutrition
FAQs
Can I make this with Japanese or Chinese eggplants?
You can, but those long, thin varieties are much more tender and have a higher water content. Globe eggplants (the large, purple, pear-shaped ones) are best here, as their wide, sturdy slices are perfect for stacking.
Can I make this dairy-free / vegan?
Yes! This is a great candidate for a vegan makeover. Use your favourite plant-based mozzarella and Parmesan shreds/slices. The rest of the ingredients are already vegan!
Why do I have to rinse the eggplant after salting?
Because you use a generous amount of coarse salt to draw out the water, the slices themselves will be incredibly salty. Rinsing them under cold water removes all that excess salt, leaving the eggplant perfectly seasoned (but not too salty) and ready for roasting.
