CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Home2 |
1 |
servings |
INGREDIENTS
1/2 |
c |
Olive oil |
1 |
lg |
Red onion – 8 slices |
1 |
|
Eggplant – sliced into 1/4" rounds |
2 |
lg |
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
FOR PESTO
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.
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