Ingredients Jump to Instructions ↓

  1. 8 slices firm white bread, crusts removed

  2. 5 Tbsp olive oil, preferably extra-virgin

  3. 1 medium eggplant (about 1 lb), cut crosswise in eight 1/2-in.-thick slices

  4. 1 each red and yellow bell pepper, cut in half, cored and seeded

  5. 3/4 cup torn basil leaves

  6. 1 large clove garlic, cut up

  7. 1/4 tsp salt

  8. 4 oz mozzarella cheese, shredded (1 cup)

  9. 2 oz Parmesan cheese, grated (about 1/2 cup) Garnish: small basil leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Have 2 rimmed baking sheets ready.

  2. Brush bread on both sides using 1 Tbsp of the oil. Put on 1 baking sheet. Bake, turning once, 8 minutes or until lightly toasted. Remove to a wire rack.

  3. Brush eggplant slices on both sides using 1 Tbsp oil. Put on 1 baking sheet. Put peppers, cut sides down, on other baking sheet. Bake, turning eggplant once, 30 minutes until eggplant is tender and browned and peppers begin to brown. Let cool slightly.

  4. Meanwhile purée remaining 3 Tbsp oil, the basil, garlic and salt in a blender, scraping down sides as needed.

  5. Peel as much skin as possible from peppers. Cut in half again, lengthwise.

  6. To assemble: Put 4 toasts on baking sheet. Top each with 1 slice eggplant; spread with 1 tsp basil purée. Top with 1 yellow pepper quarter, 1 Tbsp mozzarella and 1/2 Tbsp Parmesan. Repeat layers using red pepper quarters.

  7. Bake 5 to 6 minutes to melt cheese. Arrange Napoleons on a serving platter or individual plates. Drizzle remaining purée around Napoleons. Garnish with basil leaves.


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