Napoleon of Mozzarella And Eggplant

Categories: Home2

Serves: 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

Instructions:
---------------------------------FOR PESTO---------------------------------
2 c Fresh basil leaves
1 c Fresh parsley
1 c Olive oil
2 Cloves garlic - minced

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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