Eggplant Napoleon
With Tomato Brown Ale Sauce
With Summer comes gifts from the garden.  Wonderful flavors and textures of eggplant, mushrooms and squash all come together with help from a Tomato Brown Ale Sauce that you can use on pasta if you wish.
Makes 4 Servings

Ingredients:

Tomato Brown Ale Sauce:

2Tablespoons   Olive Oil
1EachYellow Onion, peeled and diced
6EachCrimini Mushrooms, sliced
4EachGarlic, minced
1Bottle      Brown Ale (12 ounces)
2CupsTomato Puree
1TeaspoonSea Salt
1/2   Teaspoon        Black Pepper
4Springs   Oregano
10      Each       Basil Leaves, chopped

Pale Ale Vegetable Marinade:

6Ounces   Pale Ale
4Ounces   Olive Oil
4Cloves    Garlic, minced
1TeaspoonSmoked Paprika
1TeaspoonSea Salt
1TeaspoonBlack Pepper

Grill and Assembly:

2EachEggplant, sliced ½ inch thick rounds
3EachPortobello Mushrooms, inside ribs removed
3EachZucchini Squash, sliced into rings
2EachTomatoes, sliced
6Ounces   Goat Cheese
12     Ounces   Mozzarella Cheese, sliced into 12 discs
  Assorted Herbs: Oregano, Basil, Sage, Parsley, Thyme
Directions:

To make the Tomato Brown Ale Sauce, place a medium size sauce pot over medium heat.  Add olive oil and onions, cooking till the onions become transparent, about 5-6 minutes.  Add the mushrooms and sauté an additional 4-5 minutes.  Now, add the minced garlic and stir for 1 minute and deglaze the pan with the Brown Ale, scraping the bottom of the pan to remove any brown bits.  Next add the tomato puree, salt, pepper and oregano turning the heat to low and cook for 30-45 minutes.  Just before serving, add the basil leaves.  Keep warm.

To make the Pale Ale Vegetable Marinade, in a shallow pan or pie dish, add your favorite pale ale, olive oil, garlic, smoked paprika, salt, pepper and mix well.  Have a sheet pan (cookie sheet) next to the marinade.  Next dip each side of each piece of eggplant, Portobello mushroom and Zucchini in the marinade and set on the sheet tray. 

Preheat your charcoal or gas grill to a medium heat.  Once the grill is hot, grill the eggplant (on each side for 3-4 minutes), portobello mushrooms (for 6 minutes on each side, starting with the cap side down), zucchini (for 3-4 minutes a side).  Remove from the grill, keeping warm.  If you have a larger grill you can grill all at once. 

To assemble:  on a sheet pan, start with 4 of the largest rings of grilled eggplant, and place each one on its own.  Start each layer with a tablespoon of Tomato Brown Ale Sauce, then give each a slice of mozzarella, next a Portobello mushroom cap side down, making sure all the layers are even and centered.  Fill the Portobello mushroom with 2 ounces each of Goat Cheese, then the tomato slices, topping with another tablespoon of sauce, zucchini slices (3-4 each stack) and then another slice of mozzarella, adding some tomato slices.  Top each stack with a piece of eggplant, then a small teaspoon of sauce on the top.  Place the sheet tray in the oven (350°F) of onto the grill for 4-5 minutes, letting the cheese melt slightly.  Place a few tablespoons of sauce on each plate and carefully transfer the warm Napoleon onto the sauce (will help it from slipping).  Garnish the dish with fresh herbs.

To pair a beer with this dish, a wonderful Brown ale, Pale ale or Flanders Red would be my choices.