Tomato Napoleon Recipes

ROASTED EGGPLANT AND TOMATO NAPOLEONS WITH BLACK OLIVE DRESSING

Steps:

• For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;
• To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;

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.