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Eggplant Napoleon

Eggplant Napoleon is an elegant layered vegetarian bake with crispy roasted eggplant, melted mozzarella, juicy tomatoes, and basil pesto. Stack-ready slices are roasted, assembled into three-layer stacks, and baked until the cheese melts for a golden, sliceable finish.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 eggplant medium, sliced into ½-inch rounds
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Filling
  • 12 oz fresh mozzarella sliced
  • 3 Roma tomatoes large, sliced
  • 0.5 cup basil pesto
  • 0.25 cup Parmesan cheese grated
  • 1 fresh basil leaves
Garnish
  • 1 balsamic glaze for drizzling
  • 1 extra Parmesan for topping
  • 1 fresh basil for garnish
  • 1 fresh cracked black pepper for finishing

Equipment

  • 1 sheet pan

Method
 

Roast the eggplant
  1. Preheat the oven to 425°F (220°C).
  2. Brush both sides of the eggplant rounds with olive oil.
  3. Season the eggplant with Italian seasoning, garlic powder, salt, and black pepper.
  4. Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.
Assemble the layered stacks
  1. On a sheet pan, layer one eggplant slice with basil pesto, fresh mozzarella, Roma tomatoes, fresh basil leaves, and another eggplant slice.
  2. Repeat the layering to create three-layer stacks.
  3. Sprinkle Parmesan over each stack.
  4. Bake for 8–10 minutes, until the cheese melts.
Finish and serve
  1. Drizzle generously with balsamic glaze.
  2. Garnish with fresh basil and serve warm, finishing with extra Parmesan and fresh cracked black pepper.

Notes

For the crispest results, roast the eggplant until lightly golden rather than just tender, and avoid overloading each stack with tomatoes so the layers stay sliceable. Store leftovers covered in the refrigerator up to 3 days and reheat in a 350°F (175°C) oven until warmed through; freezing is not recommended. Dietary swap: use dairy-free mozzarella and a dairy-free pesto/Parmesan alternative if you want it vegetarian but lactose-free.