Emprimir
Correo Electrónico
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Ingredientes
- 1/2 c. Extra virgin olive oil
- 1 lrg Red onion - 8 slices
- 1 x Eggplant - sliced into 1/4" rounds
- 2 lrg Tomatoes - sliced
- 3/4 lb Fresh mozzarella - sliced
- 2 c. Fresh basil leaves
- 1 c. Fresh parsley
- 1 c. Extra virgin olive oil
- 2 x Cloves garlic - chopped
Direcciones
- 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 till tender or possibly for about 15-20 min. To prepare the eggplant, heat 2 Tablespoons of the extra virgin olive oil over medium heat. Saute/fry the eggplant rounds in batches, 2 min per side.
- Remove from pan and set aside. To make the pesto, combine the basil leaves, parsley leaves, garlic and extra virgin 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 extra virgin olive oil and spike each stack with a skewer. Bake the stacks for about 5 min till cheese starts to heat and the vegetables are hot. Garnish with a skewer of rosemary.
