Serving Size: Four

Ingredients:
3 small Italian eggplant or 6 Japanese eggplant
8 plum tomatoes
1 bunch fresh mint salt
1 tbs. black olive paste (available in Italian markets and supermarkets)
1/3 roasted garlic oil (see recipe for rigatoni “alla norma”)
16 fresh marinated white anchovies (Known as boquerones in Spanish)
1 1/2 cup fresh white breadcrumbs made from crustless white bread
1 lemon

Directions:

1. Preheat oven to 400 degrees
2. Cut of the ends of the eggplant, and slice each into 3 half inch slices, lengthwise. You need three slices after discarding the outer two slices, which are mostly peel. Place on paper lined sheetpan, brush lightly with the garlic oil, season with salt and pepper and set aside.
3. Halve the plum tomatoes lengthwise and place on paper-lines sheetpan. Season with salt, generously.
4. Coarsely chop the mint stems and all, and scatter over the tomatoes.
5. Drizzle on the remaining garlic oil and roast 20 minutes.
6. Roast the eggplant until soft but still holding its shape, about 10-15 minutes.
7. By now the tomatoes should be well roasted and starting to brown slightly. Remove both the tomatoes and the eggplant and set aside.
8. The breadcrumbs should be soft and slightly, toast them in the oven a few minutes.
9. Zest the lemon, finely chop the zest and mix with the breadcrumbs.

Assembly:

1. To make napoleon, brush one slice of eggplant with a small amount of the black olive paste.
2. Top with two tomato halves, then 2 anchovies.
3. Sprinkle some of the breadcrumbs.
4. Repeat the process ending with the breadcrumbs. Make the four napoleons as described and place on paper lined baking sheets.
5. Bake at 400 degrees until heated through and the crumbs golden brown.
6. Serve immediately, garnish with springs of basil.