"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant, Tomato and Fresh Mozzarella Napoleons Recipe

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This recipe for Eggplant, Tomato and Fresh Mozzarella Napoleons, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound eggplant, cut crosswise into 1/4 inch slices equal to 12 slices
8 tbsp extra-virgin olive oil
5 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp ground black pepper
12 slices of fresh mozzarella
1/4 c fresh basil leaves shredded finely w/knife
3 large tomatoes cut into 1/3 inch slices equal to 12 slices
Pesto Oil (recipe follows)

Pesto Oil:
4 cloves garlic, minced
2 cups loosely packed basil leaves
1 c extra virgin olive oil
1 tsp salt
In a food processor puree ingredients, set aside

Directions:
Directions:
Preheat oven to 450
Toss the eggplant with 8 tablespoons of the olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 minutes, turning once. Cool on the sheet pan.

Place 1 eggplant slice on a salad plate. Top with a slice of cheese, then 1 slice tomato. Drizzle 1 tbsp of pesto oil on the tomato. Repeat layering until you end with a cheese slice. Drizzle with pesto oil and top with shredded fresh basil. Serve at room temperature

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can substitute the mozzarella with feta or goat cheese and it is quite tasty!

 

 

 

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