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Napoleon Of Mozzarella And Eggplant

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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.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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