Thursday, August 4, 2011

Napoleon Complex



Why does everything piled with layers have to be called a "Napoleon"?

I know the origin of the word has nothing to do with that short French general Napoleon Bonaparte, but instead, means "Napolitain", the French word for the city of Naples.

That is the language lesson for the day (which has nothing to do with the eggplant in this post!).



These are just lovely layers of grilled eggplant, roasted red pepper, fresh basil and uber fresh mozzarella cheese.



Drizzled with a balsamic syrup, made by simmering a cup of balsamic vinegar in a saucepan until it becomes thick. Pour it over berries, sardines, or these wonderful eggplant Napoleons.

These make for a great lunch or appetizer.



August at its finest.


7 comments:

The Japanese Redneck said...

I wish this heat would break so my eggplant would set some more fruit.

Looks delish!

Kate said...

beautiful stacks of eggplant! I can't wait to try this. I loved your grilled eggplant parm and have made it twice. I love summer eggplant!

Joanne said...

My favorite parts of summer all in one neat stack. Love.

Claudia said...

I'm tempted to tear the eggplant off the stem and do this now - except my eggplant is less than two inches...

Proud Italian Cook said...

My kind of food, love this!

Ciao Chow Linda said...

I'm counting the days to harvest my eggplants and you can bet this is one of the things I'll make with it.

Dana said...

Oooh. I like the appetizer idea. Little thing eggplants, pick up and eat maybe even. Thanks for the idea!