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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

This is a dish that looks great in a photo, but in reality is quite tricky to prepare. Unless watched carefully in each step, the Eggplant can easily get overcooked and become too soft. This recipe avoids that possibility.


Eggplant (4 slices, each 3/4″ thick, skin on)
8 oz of Marinara Sauce (homemade or Rao’s)
1 ripe Tomato (2 slices 1/2″ thick)
Mozzarella Cheese (shredded)
1 TB of EVOO
Kosher Salt & Black Pepper
Parsley (finely chopped)


1. Heat the oven to 400F.

2. To a non-stick baking sheet, add the 4 slices of Eggplant in a single layer & bake for no more than 8 minutes. Remove & allow to cool.

3. In an oven proof casserole, add a slice of the baked Eggplant, top with a slice of Tomato & cover with a second slice of baked Eggplant. Add a 1/4 cup of Marinara sauce to each, & 1/4 cup of shredded Mozzarella Cheese.

4. Place in the oven & bake until the Mozzarella has melted & the Eggplant Napoleons have heated through, about 6 minutes.

5. To plate, spoon the Marinara sauce onto each plate & add a Napoleon. Sprinkle with the chopped Parsley & serve.

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