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16oz Galbani® Fresh Mozzarella log, cut into thick slices
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2 Eggplants, each cut into 4 diagonal slices
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1/4 cup Balsamic vinegar
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3/4 cup Extra virgin olive oil
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1 Garlic clove, minced
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3 Tbsp Flat-leaf parsley, finely chopped
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2 Tbsp Red wine vinegar
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12 Basil leaves, plus more for garnish
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2 Tbsp Pine nuts, toasted
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Salt and pepper to taste
Salt eggplant and place in colander to allow excess liquid to drain off.
Whisk together balsamic vinegar, ½ cup of olive oil, garlic, parsley, salt, and pepper in a medium bowl.
Add eggplant and toss to coat. Set aside for 10 minutes.
Brush a cast-iron stovetop grill pan with a thin layer of olive oil. Place over medium-high heat.
Grill eggplant until slightly charred, about 5 minutes per side. Set aside on a plate to cool.
Vinaigrette: Put red wine vinegar in a small bowl. Whisk in remaining ¼ cup of olive oil in a steady stream.
To build the napoleon, begin with a slice of eggplant, followed by a slice of Mozzarella, topped with a basil leaf. Repeat for a second layer.
Drizzle with vinaigrette and garnish with basil leaves. Scatter pine nuts around each napoleon and serve.