Napoleon of mozzarella and eggplant

1 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
1 large Red onion - 8 slices
1 Eggplant - sliced into 1/4\" rounds
2 larges Tomatoes - sliced
¾ pounds Fresh mozzarella - sliced
2 cups Fresh basil leaves
1 cup Fresh parsley
1 cup Olive oil
2 Cloves garlic - minced

Directions

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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