Photo: haraldwalker, Flickr
How the Napoleon went from puff pastry and pastry cream to stacks of eggplant, polenta and mozzarella is sort of a mystery, but whatever you call these leaning towers of aubergine, cornmeal mush, tomatoes and basil, count me in. Photographer haraldwalker made his from vegan cook Joanna Vaught's Yellow Rose Recipes, but, if you don't have the book handy, try this epicurious recipe, which sounds very similar.
And if you want to keep your polenta and eggplant closer to earth, this parmigiana recipe might do the trick.
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