Tomato, Eggplant and Mozzarella Napoleons
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Serves 6
- 4 Backyard Farms Beefsteak Tomatoes
- 2 medium eggplants
- 3 each 4-ounce buffalo mozzarella balls
- 3 ounces extra virgin olive oil
- 4 cloves of garlic, chopped
- 12 large basil leaves, sliced thin
- 1 tablespoon aged balsamic vinegar
- 2 cups baby lettuce mix
- Kosher salt
- Black pepper
With zero fat, zero cholesterol and just 109 calories per pound, eggplant is the perfect addition to a healthy diet. We’ve paired this weight loss superfood with our beefsteak tomatoes for an easy to prepare salad that’s sure to satisfy. To learn more fascinating facts about eggplant (for example, did you know that technically they’re BERRIES?), check out this informative article on well-beingsecrets.com.
Peel the eggplants and slice in 1/3-inch rounds. Marinate the eggplants with olive oil, chopped garlic, salt and pepper and ½ of the basil.
Grill the eggplants until cooked through, then cool.
Slice the Backyard Farms tomatoes and mozzarella the same thickness as the eggplant.
Gently toss the tomatoes and mozzarella cheese with remaining basil, olive oil, salt and pepper.
Stack the eggplant, mozzarella and tomatoes in any order and as high as desired.
Place the tomato, eggplant, and mozzarella napoleons over the baby lettuce.
Drizzle the napoleons and greens with a bit more olive oil and the aged balsamic vinegar.
Recipe by John Merrill, Executive Chef at Sebastians