This week the eggplants sprouted! I am not an eggplant lover, per se. I like eggplant parm (who doesn't?), but I'm not usually a fan of it otherwise because I find it spongey. I find the trick is to use small eggplants, and to cut them into thin slices.
To make these napoleons, I breaded thin eggplant slices with Italian breadcrumbs and then baked them in the oven at 400 degrees for 20 minutes or so, flipping halfway through, until they were golden brown. I didn't use any oil - cooking spray on the baking sheet was enough to get them crispy.
Once the veggies were cooked, I just layered the eggplant and "fried" green tomatoes with slices of fresh mozzarella, then garnished with a squeeze of fresh lemon juice, a little more salt and pepper, and chopped fresh basil. I'm growing purple basil for the first time this year - it tastes the same, but looks so neat!
These napoleons were nearly a meal in themselves, so I served them alongside simple green salads. Seriously, they were so good. They were crunchy, flavorful, fresh and creamy all at the same time. Such a perfect summer treat!