Ingredients:

3 medium eggplants

4 large tomatoes

Salt and pepper to taste

Olive oil

1 garlic clove

1/3 cup mayo

Mozzarella, sliced

Instructions:

Slice the vegetables:

Cut the eggplants and tomatoes into 1/4-inch thick rounds.

Season and rest:

Lay the slices on a parchment-lined baking sheet, seasoning them with salt and pepper. Let them sit for about 10 minutes so the salt can draw out moisture.

Drizzle and bake:

Lightly drizzle olive oil over both the eggplants and tomatoes. Bake the eggplant at 400°F for about 20 minutes, checking for a light golden color. Bake the tomatoes at 400°F for 15 minutes. Let them cool down once baked.

Prepare the sauce:

Grate the garlic and mix it with the mayo in a small bowl, stirring until smooth.

Layer the Napoleon:

Build your stack by layering in this order: eggplant, mayo mixture, tomato, eggplant, mayo mixture, mozzarella slices, eggplant, mayo mixture, tomato, and finally, eggplant.

This method keeps the original ingredients while changing the instructions slightly!

Notes:

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 290 kcal | Protein: 7 g | Fat: 23 g | Saturated Fat: 5 g | Monounsaturated Fat: 15 g | Carbohydrates: 19 g | Fiber: 7 g | Sugars: 10 g | Cholesterol: 15 mg | Sodium: 450 mg | Potassium: 740 mg

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can prepare the eggplant and tomatoes ahead of time.

You can bake them and store them in the fridge for up to a day.

When you’re ready to assemble, simply follow the rest of the steps.

The mayo mixture can also be prepped in advance and stored separately.