Eggplant Napoleons

I had a version of this in a Middle Eastern restaurant once and it was delicious.  It was such a great idea that I tried to make it at home, and it came out pretty well, and now I have cleaned it up and made it healthier.  The original Eggplant Napoleon was made with slices of eggplant, which were breaded and fried.  When I first made it, I dipped the sliced eggplant in whole wheat flour, then beaten egg, then whole wheat breadcrumbs seasoned with a little grated cheese and black pepper, then baked them until tender.  I have recently tried using plain grilled eggplant slices, naked, without the breading. In my opinion, the dish is just as tasty either way.  To assemble the Napoleon, you layer a few slices, spreading baba ganoush in between.  That's all! Baba ganoush is a grilled eggplant dip, which you can find  in most supermarkets, usually where the hummus is sold.  It isn't difficult to make, either, for those who are more ambitious.  While you are grilling the slices, just put a whole eggplant, skin and all, on the grill (or broil in the oven).  It is done when the skin is blistered and blackened.  Then you peel it and blend it with 1/4 cup tahini (sesame seed paste, also available in grocery stores), 1/4 cup lemon juice, a couple of crushed garlic cloves, chopped parsley, salt and cumin. You can adjust the amounts to your taste.  It should be refrigerated for a while for the flavors to meld.  Baba ganoush has the smoky flavor of the grilled eggplant, and the lemon juice gives it a fresh bright taste.  This makes a nice appetizer or side dish.  I think the grilled rounds are great for summer meals, while the breaded ones are a little heartier for colder weather.  Either way, if you like eggplant, you will enjoy this, and it is certainly a healthy choice.  And look how pretty it is!

                                                That's a little tomato on top, not a cherry.