Eggplant & Zucchini Napoleon |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This elegant & tasty vegetable side dish was enjoyed on our recent cruise & found in *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines). This is a flavor-filled & easy-fix dish that can be the star of a meal when paired w/a simple entree (or leftovers) & would be excellent as a luncheon entree or welcomed as a pot-luck dish. *Enjoy* ! Ingredients:
1 large eggplant |
3 medium zucchini |
1/2 cup olive oil |
2 tablespoons fresh thyme (chopped) |
2 tablespoons fresh oregano (chopped) |
1/2 tablespoon garlic (minced) |
12 ounces mozzarella cheese (sliced) |
2 cups marinara sauce |
Directions:
1. Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
2. Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
3. Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
4. In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
5. Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
6. NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.
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