Eggplant napolean recipe How to prepare
Ingredients for Eggplant napolean recipe
• 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
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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