Tomato-Eggplant-Fresh Mozzarella Napoleans
1 smallish (but not baby) eggplant, sliced into rounds
1-2 biggish beefsteak or heirloom tomatoes, sliced into rounds
a big log of fresh mozz, sliced into rounds
chopped fresh basil
roasted red peppers
freshly ground black pepper
First, begin heating a large frying pan over medium heat. Spray or drizzle it with a little olive oil. Lay eggplant slices down-- however many will fit-- and cook about five minutes per side, or until lightly browned. Transfer to plate. Once all the eggplant slices are cooked on both sides, you're ready for assembly. See? That was easy.
Preheat the oven to 350.
Line a cookie sheet with parchment paper or aluminum foil. You can stack your ingredients in whatever order you choose. Mine went something like this:
Roasted red pepper
A pinch of basil
I'm pretty sure it's impossible to botch this. Bake for about 15 minutes, until the cheese starts to melt a little (but before it creates an oozy ocean in the pan). If you want, you could experiment with broiling the stacks for a minute or two, to brown the tops. Optional.
Drizzle with balsamic vinegar, and serve.