You know what is hard work, friends? Wedding planning! And, more so, wedding planning that includes creating all of the decor & various adornments alongside making most of the food. Phew! Luckily, it’s fun and creative work and all for a very dear friend, so it balances out.
Still, with so much going on, feeding oneself can feel like such a chore. While I am fortunate enough to get Bear-made meals each and every week, not just tough ones, I still long to get into the kitchen and cook – I just might not have my usual stamina once I get there. Here’s where this quick dish comes in!
Eggplant & bruschetta napoleons are an easy summer dinner because there’s not a lot required of them and they can be made in pieces throughout the day; or even, in part, the day before if you’re anticipating a jam-packed tomorrow. What’s more is that you can tailor them to your tastes and your time commitments. Do you want to grill the eggplant slices instead of frying them? You can do that. Would you rather use your stovetop grill pan instead of trudging out to the patio or backyard? Done and done. Want to just roast them off in the oven and walk away for a bit? Still delish. When I made these recently, I topped the napoleons with an easy balsamic reduction. If that feels like too much for a busy weeknight, a light dash of extra balsamic on top will work fine too. I will say, though, that the added bit of sweetness from the syrupy balsamic reduction changes the flavor of the whole dish in a fantastic way.
With a green side salad – I’m thinking some light, lemon-y dressed arugala – eggplant & bruschetta napoleons are a delicious and satisfying meal that will make you feel gloriously rewarded for all of your hard work. Also, tomorrow’s leftovers make an awesome second round of this exact meal or an amazequake eggplant and bruschetta sub for lunch. Try it on crusty Italian or French bread with a little homemade basil mayo for the ultimate sandwich.
Eggplant & Bruschetta Napoleons
Yields 2-3 servings
5 plum tomatoes
1/4 cup of diced red onion
6 leaves of thinly sliced basil
2 garlic cloves, minced
1 teaspoon garlic powder
Pinch of sugar
Salt & pepper
3/4 cups of balsamic vinegar, divided
1/2 cup of extra virgin olive oil, plus more for pan or grill
1 large eggplant
1 16-ounce log of fresh mozzarella
Italian-style bread crumbs (optional)
2 eggs (optional)
Salt & drain your eggplant. Line a baking sheet with two layers of paper towels. Slice eggplant in 1/2-inch to 3/4-inch slices and place on baking sheet. Lightly sprinkle with salt and allow to sit a half hour. After time has passed, flip the eggplant slices and do the same to the other side for about 15 minutes. The paper towels will be damp with excess moisture and the bitterness sometimes associated with eggplant. Remove eggplant from paper towel and set aside.
Next, make the bruschetta. Seed plum tomatoes then chop and add to a mixing bowl. Add diced red onion, garlic cloves, basil, garlic powder, sugar, salt, pepper, 1/4 cup of balsamic vinegar, and 1/2 cup of extra virgin olive oil. Mix thoroughly and set aside. Allow to sit at least 2 hours before eating. If waiting to serve this, store in refrigerator. Bruschetta can be made up to two days in advance.
Prepare the eggplant to your desired liking. You can brush it (and your grill or grill pan) with olive oil and grill each side. If you go this route, cook it to the point where it has nice char, but still has some body to it. You don’t want it to be a mushy mess (technical term). Same goes for roasting. If you’re frying the eggplant, scramble two eggs in a bowl and then dip each slice in it until submerged, shake off excess egg, and dip both sides in seasoned bread crumbs. In a frying pan, heat olive oil over medium high heat and fry each slice of eggplant approximately 4 minutes on each side until done. Keep your cooked eggplant slices hot in the oven at its lowest level of heat; for mine, that is 170°F.
While your eggplant is frying or grilling, pour 1/2 a cup of balsamic vinegar into a small pot and bring to a boil over high heat – watch this closely, as it can reduce entirely and burn quickly. Once boiling, knock the heat back to medium and cook about 5-7 minutes or until it becomes a thick syrup. When it reaches this consistency, immediately remove it from the heat.
When your eggplant is finished cooking and your balsamic reduction is ready, prepare your napoleons. Put down a wide slice of eggplant for the base and top it with a 1/2-inch thick slice of fresh mozzarella. Follow that with another slice of eggplant and another of mozzarella, then top your stack with a hearty helping of bruschetta. Drizzle balsamic reduction on top.