1620 Savoy's Tomato and Eggplant Napoleon

LITTLE ROCK, Ark. (KTHV) -- When it comes to eating, Little Rock offers a little bit of everything from classic southern dishes to the exotic.

In line with our celebration of the 1990's we've invited a restaurant that first opened its doors in 1990.

Chef Tim Morton of 1620 Restaurant shared a little history lesson and a delicious recipe on "THV 11 This Morning".

1620 Restaurant was opened in 1990 by CCI incorporated, as a casual Brasserie with a lot of grilled items.

The recipe they shared today is Tomato and Eggplant Napoleon.

1 Fresh Heirloom Tomato sliced into 3

1 Eggplant, Peeled and Sliced into 1/2 inch sections

6 Fresh Basil Leaves

3 Cloves of Roasted Garlic

3 - 1/2 inch Slices of Fresh Mozzarella

1 - Tablespoon of Extra Virgin Olive Oil

1 - 4.5 inch Wooden Skewer

Salt & Pepper to Taste


In a cast iron pan, brown the eggplant for 3 minutes on each side in the Extra Virgin Olive Oil. Let rest on paper towel. Starting with the tomato, stack the eggplant and mozzarella on top. Making sure that the final item is the Mozzarella. Place the wooden skewer into the center of your Napolean and put it into a 400 degree preheated oven. This should cook for 10 minutes or until the cheese begins to melt and starts to brown. Take out of oven and place directly into the middle of your serving plate. Garnish with basil and roasted garlic.


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