Total Time: 1 hr 40 mins

Ingredients

3 Japanese eggplants (about 1 1/2 lbs), peeled and cut crosswise into 1/2-inch slices

Salt

1/2 cup+3tbsp extra-virgin olive oil

1/4 cup balsamic vinegar

3 tbsp minced flat-leaf parsley

1 tbsp minced garlic

Pepper

2 tbsp red wine vinegar

2 tbsp pine nuts, toasted

8 oz fresh mozzarella, preferably buffalo, cut into 1/4-inch slices

32 fresh basil leaves

Instructions

  1. Arrange the eggplant slices in a single layer on several thicknesses of paper towel. Sprinkle lightly with salt. Cover with more paper towels and then a baking sheet. let drain for about 1 hr. Blot dry.
  2. Preheat the grill or broiler.
  3. In a large bowl, whisk together 1/2 cup of the oil and the balsamic vinegar. Stir in the parsley and garlic. Season with salt and pepper to taste. Place the eggplant in the marinade and let stand for 10 mins.
  4. Grill or broil the eggplant for about 5 mins. Set aside to cool, slightly.
  5. In a small bowl, whisk together the remaining 3 tbsp oil, the red wine vinegar and pine nuts.
  6. Make each “napoleon” by alternating 3 eggplant slices and 2 slices mozzarella, starting and ending with the eggplant. As you layer, put 2 basil leaves, on each mozzarella slice. Drizzle with the vinaigrette. Serve warm.