Eggplant, Tomato and Fresh Mozzarella Napoleons Recipe
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Category: |
Category: |
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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
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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 |
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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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