Instructions:
Preheat oven to 450 degrees. Slice eggplant into 1/4" rounds (about 18 slices).Toss eggplant with salt and drain for an hour. Shake excess water off eggplant and toss with 1 Tbsp olive oil. Place eggplant on a baking sheet and bake for 12 minutes. In the meantime, slice mozzarella into 18 rounds (9 slices per ball) .On top of an eggplant slice, layer a teaspoon of Passato, a pinch of basil and a slice of mozzarella. Repeat twice more, until you have a three-layer tower .Repeat (you should get 6 Napoleons). Return to the oven and bake for 3 minutes .Remove from oven; plate each Napoleon on an individual serving dish. Drizzle 1 Tbsp of Passato off the side of each Napoleon, then drizzle 1 Tbsp of olive oil over each one. Add a leaf of basil as garnish. Serve immediately. Serves 6.
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