In our most recent CSA basket from Downing Hollow Farms, we found lovely slender eggplants. Once we saw that we had tomatoes that also had the same slender shape and fresh basil, we knew what to do — eggplant Napoleons.
I made nice long, thin slices of eggplant with the mandolin. I made not so nice slices of tomato. Mama Squirrel dipped the eggplant in an egg wash then in panko bread crumbs. Fried quickly in olive oil, and they were ready to go. A slice of eggplant, a slice of tomato, a smear of taleggio cheese, and a couple basil leaves. Repeat. Top with one more slice of eggplant.
We made things pretty with the last of the tomato slices and taleggio cheese and more basil leaves. OK, it wasn’t exactly pretty, but it was darned tasty.