Ingredients2 large ripe tomatoes
1 eggplant cut into rounds
6 round slices of mozzarella cheese
3 tbsp of pesto
basil leaves (optional)
Olive oil
Balsamic vinegar
Cook the eggplant rounds in a pan with olive oil until they are soft and start to have a golden color on the edges Put some pesto (or basil) over the pieces of cheese and build the napoleons by alternating pieces of tomato, mozzarella and eggplant. This can be eaten cold with a drizzle of olive oil and balsamic vinegar. Or you can cook it in the oven at 350 degrees for 10 to 15 minute if you want the cheese to melt.
