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INGREDIENTS

1 lg Red onion - 8 slices
2 lg Tomatoes - sliced
1 c Fresh parsley
2 Cloves garlic - minced
1/2 c olive oil
FOR PESTO
1 Eggplant - sliced into 1/4"
1 c olive oil
2 c Fresh basil leaves
3/4 lb Fresh mozzarella - sliced

Servings

INSTRUCTIONS

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. saute 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.

NOTES

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Napoleon of Mozzarella And Eggplant

1 lg Red onion - 8 slices 
2 lg Tomatoes - sliced 
1 c Fresh parsley 
2  Cloves garlic - minced 
1/2 c olive oil 
  FOR PESTO 
1  Eggplant - sliced into 1/4" 
1 c olive oil 
2 c Fresh basil leaves 
3/4 lb Fresh mozzarella - sliced

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. saute 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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Nutrition

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Serving Size: 1 Serving (537g)
Recipe Makes: 1 servings

Calories: 760
Calories from Fat: 736 (97%)

Amt Per Serving		% DV

	Total Fat 81.8g	109 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 59.3g
	Polyunsanturated Fat 8.8g
Cholesterol 0mg		0 %
Sodium 38.4mg		1 %
Potassium 504.5mg		13 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 4.6g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 760

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