Tomato, Eggplant and cheese Napoleon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cut off the eggplant’s ends. Wash, dry and thinly slice the eggplant.
In a non stick pan, heat 1 tsp of olive oil over high heat. Cook the eggplant slices 1 minute on each side. The eggplant should still remain crunchy. Add salt and pepper.
Slice the tomatoes but not all the way through, making sure that the slices remain attached.
Combine the olive oil, oregano, salt and pepper in a shallow plate. Toss the cheese slices in this mixture, until well coated.
Alternate the mozzarella slices and eggplant slices in between the tomato slices.
Keep chilled in the refrigerator until ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user REKHAKAKR.
Ingredients: 1 eggplant 2 tsp olive oil cheese slices½ teaspoon dried oregano 4 medium tomatoes Salt and pepper
Cut off the eggplant’s ends. Wash, dry and thinly slice the eggplant.
In a non stick pan, heat 1 tsp of olive oil over high heat. Cook the eggplant slices 1 minute on each side. The eggplant should still remain crunchy. Add salt and pepper.
Slice the tomatoes but not all the way through, making sure that the slices remain attached.
Combine the olive oil, oregano, salt and pepper in a shallow plate. Toss the cheese slices in this mixture, until well coated.
Alternate the mozzarella slices and eggplant slices in between the tomato slices.
Keep chilled in the refrigerator until ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user REKHAKAKR.
Nutritional Info Amount Per Serving
- Calories: 168.7
- Total Fat: 7.1 g
- Cholesterol: 17.0 mg
- Sodium: 452.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.9 g
- Protein: 12.1 g
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