Eggplant Napoleon

Eggplant Napoleon


1/2 onion diced
3 cloves garlic
1 sprig rosemary
1 oz. vodka
1 can diced tomatoes
1 cup heavy cream
2 Tbsp. Parmesan cheese
Olive oil
1 red bell pepper, diced
1/2 onion, sliced
1/2 summer squash
7 slices eggplant
5 slices tomato
3 oyster mushrooms


Pre-prep: To reduce bitterness of eggplant, sprinkle with salt, let sit for 20 minutes, and then rinse with water.

Pre-heat oven to 450 degrees.

Brush olive oil on two baking sheets. Sweat onion, garlic, rosemary in a sauce pan. Add vodka, tomatoes, and heavy cream and simmer for an indeterminate amount of time. When done, puree mixture and strain through a mesh strainer to remove seeds. Put red pepper and onion into saute pan to sweat until the onion is clear. Slice the summer squash, eggplant, tomato, and mushrooms into thing slices. in a large pan, place sliced vegetables without overlapping. Drizzle with oil and season with salt and pepper. Place in oven to roast at 450 degrees for 10-15 minutes or until lightly browned. When done, pile vegetables and tomato/onion mixture to make a really tall veggie pile. Then drizzle with sauce and shower with grated Parmesan cheese.