Tomato Napoleon Recipes

EGGPLANT NAPOLEON

Steps:

• Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
• Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
• Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
• Preheat oven to 275 degrees F (135 degrees C).
• Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
• Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

SPICY TOMATO NAPOLEONS WITH BLACK BEANS

Steps:

• Warm the refried beans in a small pot over low heat.
• In a small bowl, mix together sour cream, salsa verde, and a pinch of salt and pepper. Set aside.
• Arrange the sliced tomatoes on a sheet pan. Season the tomato slices with coarse sea salt, cracked black pepper, and chili powder. Put a heaping tablespoon of black beans on each slice of tomato and spread lightly leaving some room on the edge of the tomato. Top with some sliced jalapenos, cilantro and lime juice. Drizzle each slice with olive oil. Begin stacking slices on top of each other 3 to 4 high. Transfer to a serving platter and drizzle lightly with the sour cream mixture, before serving.

EGGPLANT & TOMATO NAPOLEONS

Steps:

• Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
• Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

TOMATO NAPOLEON

Steps:

• (Combine all ingredients, except oil, in a blender. Puree. Slowly add oil until combined.) Slice tomatoes into rounds.
• Lay down yellow tomato.
• Layer with Cheese.
• Lay down green tomato slice.
• Layer with Cheese.
• Lay down red tomato slice.
• Cover with vinaigrette.
• Sprinkle with bacon.
• Top with handful of sprouts.

CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
• Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
• Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
• Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!

TOMATO NAPOLEON

Steps:

• Slice each of the tomatoes into four thick slices. Slice the mozarella into 1/4 inch thick slices. Set one slice of red tomato on each of four plates. On top of each, place a slice of mozarella and one or two basil leaves. On top of that place a slice of yellow tomato, then a slice of mozarella and one or two basil leaves. On top of that place a slice of orange tomato, then a slice of mozarella. Garnish the top with a small sprig of basil. Sprinkle lightly with Kosher salt and freshly ground pepper. Drizzle with olive oil.

TOMATO & EGGPLANT NAPOLEONS

Steps:

• 1. First drizzle 2 Tbsp. of the dressing over the tomatoes in a shallow dish & set aside. beat the egg & water in a pie plate until well blended. Then mix the bread crumbs & parmesan cheese in a separate pie plate. Then in a small bowl combine the mozzarella, remaining dressing & basil.
• 2. Then heat 1 Tbsp. of oil in a large nonstick frying pan on medium heat. In the mean time dip each eggplant slice in the egg mixture, then into the bread crumb mixture. Make sure to turn evenly to coat each side. Place 1 by 1 into the frying pan to cook for about 3 to 4 mins or until a golden brown. Put on a paper towel to drain off oil.
• 3. Then place 1 eggplant slice on a serving plate, top with 1 tomato slice & about 3 Tbsp. mozzarella mixture. Repeat with all layers. Cover with remaining eggplant slice.
• 4. Special Tip: Best served warm or room temperature.