Emeril's Eggplant Napolean


YIELD 6 servings


Serve with Merlot
3 eggplants (about 18 ounces each), sliced into ½ inch thick slices
2 tablespoons olive oil
2 tablespoons butter
1 cup small diced onion
2 teaspoons salt, plus more for sprinkling
4 large cloves of garlic, minced
8 large (about 6 to 8 ounces each) ripe vine tomatoes, small dice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or more to taste
2 teaspoons chopped basil, plus more for garnishing
1 1/2 pounds fresh mozzarella, sliced into 1/4 inch slices
1 1/4 cups finely grated parmesan, or as desired



  1. Sprinkle the eggplant slices with salt on both sides to draw out moisture and to remove some of the bitter flavor. Set aside for about a half hour. When ready to cook, quickly rinse under running water and dry them well with paper towels.
  2. Heat the olive oil and butter in a 2 quart saucepot over medium heat. When hot, add the onions and 1/4 teaspoon of salt and sauté, stirring frequently, until the onions are nicely browned and caramelized, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and simmer until tender and slightly thickened, about 12 minutes. Add another 1/4 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, cayenne and the chopped basil. Transfer to a blender, season with the remaining salt, and puree (be careful when blending; heat can build up and cause the top to "explode." Use a towel, if desired, to allow some steam to escape, and do in batches, if necessary). Set aside until ready to use.
  3. In a large sauté pan, heat oil over high heat. Sauté eggplant slices until golden brown on each side, about 5 to 7 minutes. Transfer to paper towel-lined plate. To serve, place the eggplant on a serving dish. Top each one with a slice of mozzarella, a basil leaf and 1 to 2 tablespoons of tomato sauce. Repeat with another eggplant slice, mozzarella, basil leaf and tomato sauce. Finish with final eggplant slice, top with tomato sauce and sprinkle with Parmesan. Garnish with chopped basil. Serve immediately.

Editor's Note

  1. Look for organic, local produce and organic cheese—try at your local farmers market.

  2. Learn more about sustainable food choices with our Eat Green Guide.

  3. This recipe was featured in the Divine Wine Episode of Emeril Green.


  1. Emeril cooks your favorite recipes in Napa.

This recipe appears in: Savory Sauces
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