Tomato, Eggplant and cheese Napoleon

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato, Eggplant and cheese Napoleon calories by ingredient



Number of Servings: 4

Ingredients

    Ingredients:
    1 eggplant
    2 tsp olive oil
    cheese slices
    ½ teaspoon dried oregano
    4 medium tomatoes
    Salt and pepper

Directions



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.

TAGS:  Vegetarian Meals |