Try this Napoleon of Mozzarella And Eggplant recipe, or contribute your own.
Suggest a better descriptionDirections: 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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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 1 servings | ||
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Calories: 760 | ||
Calories from Fat: 736 (97%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 760
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