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Eggplant Napoleon

Serves 4


  • 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds
  • 8 ounces goat cheese
  • 2 to 3 ripe tomatoes, slice into 1/4-inch rounds
  • 1/2 bunch of basil, sliced thin
  • 3 anchovies, chopped
  • 2 tablespoons butter
  • extra virgin olive oil as needed
  • balsamic vinegar as needed
  • salt and pepper to taste


  1. In a mixing bowl, combine goat cheese and basil (reserve a small amount of basil for garnish). Season to taste.
  2. Season eggplant with salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar (approximately 3:1 oil to vinegar). Grill the eggplant on both sides.
  3. Season tomatoes with salt, pepper and extra virgin olive oil.
  4. On 4 plates, stack eggplant, goat cheese and tomatoes in that order (2 to 3 layers of each).
  5. Combine anchovies and butter in a small saucepan over low heat just long enough to melt the butter. Disperse evenly over the four Napoleons and sprinkle with basil.

Hudson Valley Restaurant Week is back this April 8-21!