Napoleon Grilled Cheesy Eggplant Bake - By Chef Nellu Kaura

Ingredients:

• 1 large eggplant, thinly sliced

• 2 tbsp olive oil

• 2 ripe tomatoes, diced

• 1 bell pepper, diced

• 1 cup mushrooms, sliced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• Handful of fresh basil leaves, chopped

• Pinch of red pepper flakes (optional)

• Salt to taste

• 1 cup grated Mozzarella cheese

• ½ cup grated Parmesan cheese

Instructions:

1. Preheat the Napoleon Griller to medium heat.

2. In a skillet, sauté the tomatoes, bell pepper, mushrooms, garlic, dried oregano, dried basil, and salt until tender.

3. Grill the eggplant slices on the Napoleon Griller until tender and charred.

4. Mix the cooked vegetables with Mozzarella cheese and half of the Parmesan cheese.

5. Place the vegetable-cheese mixture onto each grilled eggplant slice and roll them up.

6. Arrange the eggplant rolls in an oiled baking dish and sprinkle the remaining Parmesan cheese on top.

7. Bake the assembled rolls at 375°F (190°C) for 5 minutes, then broil for 2-3 minutes until the cheese is golden and bubbly.

8. Serve the Napoleon Grilled Cheesy Eggplant Bake hot, garnished with fresh basil leaves. Enjoy!