| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Home2 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | Red onion – 8 slices | |
| 1 | Eggplant – sliced into 1/4" | |
| rounds | ||
| 2 | Tomatoes – sliced | |
| 3/4 | lb | Fresh mozzarella – sliced |
| 2 | c | Fresh basil leaves |
| 1 | c | Fresh parsley |
| 1 | c | Olive oil |
| 2 | Cloves garlic – minced |
INSTRUCTIONS
Directions: Preheat the oven to 500 degrees. Spread some of the oil onto a baking sheet and place the red onion slices onto the sheet. Brush with more oil and season with salt and pepper. Bake onion slices until tender or for about 15-20 minutes. To prepare the eggplant, heat 2 T. of the olive oil over medium heat. Saut the eggplant rounds in batches, 2 minutes per side. Remove from pan and set aside. To make the pesto, combine the basil leaves, parsley leaves, garlic and olive oil in a food processor. Begin assembling the napoleon by stacking the vegetables in four piles on a baking sheet. Begin with the eggplant, followed by tomato, a light spread of pesto, red onion slice, a slice of mozzarella, and end with a slice of eggplant. Drizzle each stack with olive oil and spike each stack with a skewer. Bake the stacks for about 5 minutes until cheese starts to melt and the vegetables are warm. Garnish with a skewer of rosemary. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4260
Calories From Fat: 3404
Total Fat: 385.8g
Cholesterol: 217.7mg
Sodium: 2734.6mg
Potassium: 6103.9mg
Carbohydrates: 123.2g
Fiber: 75.3g
Sugar: 25.4g
Protein: 125g