Eggplant Napoleans

2 medium eggplants, cut into 1/2-3/4″ thick rounds

2 tbsp extra virgin olive oil

Dried italian seasoning mix, or dried basil

16 oz fresh mozzarella cheese,  in the “loaf” shape is best (not shredded), sliced into 1/4″ rounds

2 large tomatoes, sliced into 1/4″ rounds

Fresh basil

~ 1 cup Tomato sauce

 

1. Optional: Salt both sides of eggplant rounds and let sit for 15-20 minutes on a paper towel to remove moisture (pat side not on paper towel down). This changes the texture a little bit, makes it a bit chewier which Is  how I like it
2. Preheat oven to 375F
3. Heat a grill pan over medium high heat and drizzle with olive oil
4. Place as many eggplant rounds as you can fit on the grill pan. Season the top with salt, pepper, and dried seasoning. Let sit for ~ 2 minutes or until there is a char on the bottom side
5. Flip each eggplant piece and season, allowing the other side to char. The eggplant should not get mushy though
6. Repeat until all eggplant are cooked
7. On a sheet pan, lay down each eggplant round. Top with ~ 1Tbsp tomato sauce, followed by the mozzarella cheese, and a slice of tomato. Repeat until everything is used
8. Cook in the oven until cheese is melted
9. Top each eggplant stack with a fresh basil leaf

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