I know I do, as much as I truly adore the changing of the seasons (all seasons) and as much as I try to cook seasonally sometimes I can't help it and I just crave things...these Eggplant Napoleons are a perfect example of something I just outright craved no matter what the season.
These were super easy to put together, they are basically layered in whatever order you prefer (as noted in the photo above).
To make these lovely (and healthy) treats:
1 Large Eggplant
2 Roma Tomatoes, diced
2 Yellow Tomatoes, diced
8-12oz Fresh Pesto
Salt & Pepper
1 Cup Panko or other bread crumbs
1 Egg, beaten
1. Slice the eggplant into rounds, you don't want them too thick but don't cut them paper thin either, these will be the base so you want them to have enough size to hold up all the other ingredients. Once they are all sliced, salt them and lay them on paper towels to drain, leave 10 minutes.
2. Pat eggplant dry then dip in egg and bread crumbs then fry until golden brown in vegetable oil. Allow eggplant to cool on papertowels.
3. After they are sufficiently cooled, stack with alternating layers of tomato, mozzarella, pesto and basil. Salt and pepper to taste.
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