Napoleons are petite powerhouses on a plate. Artful and nutritious, there is no limit to your imagination when creating a bountiful stack. In this instance, eggplant is the star; followed by an impressive supporting cast. The accompaniment of hearty mushrooms and the delicacy of the crabmeat make this napoleon small yet mighty.
2 Eggplants
1 C Portobella Mushrooms, chopped
1 C Tomato Sauce
1 C Pesto
1 C Crabmeat
1 C Mozzarella Cheese, shredded
1/2 C Olive Oil
Creole Seasoning or Salt and Pepper to taste
Balsamic Vinegar
Preheat your oven to 375*. Slice the eggplants into rounds. Brush each of the eggplant rounds on both sides with olive oil and season with salt and pepper. On parchment paper, roast the eggplant rounds for 20-25 minutes until golden brown.
While roasting the eggplant rounds, saute the chopped mushrooms in 2 tablespoons of balsamic vinegar on medium heat. Season the mushrooms with creole seasoning or salt and pepper to taste. Saute until the liquid is gone.
To assemble, place one round of eggplant in a lightly greased baking dish. Place one spoonful of tomato sauce on top of the first round. Follow the tomato sauce with the following:
spoonful of pesto
spoonful of mushrooms
spoonful of crabmeat
spoonful of tomato sauce
sprinkling of cheese
The process will repeat again with another eggplant round, ending with the sprinkling of cheese on the top. Repeat twice to make three levels. Bake in the preheated 400* oven for 10-15 minutes until the cheese is melted and the napoleon is baked throughout.
Serve immediately and enjoy!
This will make at least six napoleons.