Zucchini Eggplant Napoleons

This isn’t my own recipe, but I fully intend on making it — soon. It reminds me so much of the Melanzane Panino I used to order every day, dripping with Mozzarella, when I was in school in Florence.

This recipe comes from the Three Many Cooks Blog.

Zucchini-Eggplant Napoleons with Tomato, Basil, and Mozzarella
Serves 6

  • 1 medium eggplant, cut into 12 rounds
  • 2 medium-large zucchini, sliced medium thick on the diagonal
  • 1/4 cup extra-virgin olive oil, divided
  • Salt and ground black pepper
  • 1 large tomato, cut into 6 slices and lightly salted
  • 1 ball fresh mozzarella (8 ounces) cut into 6 slices (you will only need about 6 ounces)
  • Small handful basil leaves
  • 2 teaspoons balsamic vinegar

Heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate with an oil-soaked rag. Toss eggplant and zucchini slices with 3 tablespoons of the olive oil and a sprinkling of salt and pepper.

Place eggplant and zucchini on hot grate and grill, covered until spotty brown on one side, about 5 minutes. Turn vegetables and continue to grill, covered, until vegetables are spotty brown on remaining side, 4 to 5 minutes longer.

As soon as vegetables come off the grill, assemble napoleons in the following order: 1 slice eggplant, 2 to 3 slices of zucchini, 1 slice mozzarella, a few basil leaves, a tomato slice, another eggplant slice and a few more zucchini slices. Lightly drizzle napoleons with remaining tablespoon of olive oil and the balsamic vinegar. Serve.

One thought on “Zucchini Eggplant Napoleons

  1. this looks very delish! It’s actually a brilliant idea. My father is so picky but loves the classic italian ingredients… so next time i cook for him i think I will def. have to try this recipe out. thanks for sharing!


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