I have actually blended different recipes and came up with a napoleon recipe that I love. Some ideas are from Emeril, and some are from Gourmet magazine.You can make changes to the vegetables according to which ones you like, omitting or adding (for example portobello mushrooms). You can use feta cheese instead of goat cheese, or use both. And although there are directions on how to stack the napoleons, feel free to change them any way you like.
Their presentation is great, which can be great if you have company. They look like you have put in a lot of time, although it is really easy and fast to make. You'd make your vegetarian friends happy too:)
EGGPLANT, ZUCCHINI, ONION, TOMATO AND GOAT CHEESE NAPOLEONS
Ingredients:
1 lbs eggplant, cut crosswise into 1/3-inch-thick slices
1 lbs zucchini,cut crosswise into 1/3-inch-thick slices
3 large tomatoes, stems removed, cut into 1/3-inch-thick slices
2 medium red onions, cut into 1/3-inch-thick slices
7 tablespoons extra-virgin olive oil
5 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled goat cheese
2 tablespoons chiffonade fresh basil leaves
Pesto Oil, recipe follows
Directions:
Preheat the oven to 450 degrees F. Toss the eggplant, zucchini and the onion with 6 tablespoons of the olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 minutes, turning once. Transfer vegetables as roasted to a tray, arranging them in one layer.
Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
In a small bowl combine the cheese, basil, and remaining tablespoon olive oil. Place 1 eggplant slice on a salad plate. Top with 1 tablespoon of the cheese, then 2 slices of zucchini, then 1 onion slice topped with 1 slice of tomato. Drizzle 1 teaspoon of pesto oil over the tomato, then another tablespoon of cheese. Top with another eggplant slice, drizzle with pesto oil. Make more napoleons using remaining vegetables and cheese. Serve at room temperature.
Pesto Oil:
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 cup extra-virgin olive oil
1 teaspoon salt
In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well-blended, season with salt to taste.
Yield: 1 1/2 cups
Ingredients:
1 lbs eggplant, cut crosswise into 1/3-inch-thick slices
1 lbs zucchini,cut crosswise into 1/3-inch-thick slices
3 large tomatoes, stems removed, cut into 1/3-inch-thick slices
2 medium red onions, cut into 1/3-inch-thick slices
7 tablespoons extra-virgin olive oil
5 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled goat cheese
2 tablespoons chiffonade fresh basil leaves
Pesto Oil, recipe follows
Directions:
Preheat the oven to 450 degrees F. Toss the eggplant, zucchini and the onion with 6 tablespoons of the olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 minutes, turning once. Transfer vegetables as roasted to a tray, arranging them in one layer.
Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
In a small bowl combine the cheese, basil, and remaining tablespoon olive oil. Place 1 eggplant slice on a salad plate. Top with 1 tablespoon of the cheese, then 2 slices of zucchini, then 1 onion slice topped with 1 slice of tomato. Drizzle 1 teaspoon of pesto oil over the tomato, then another tablespoon of cheese. Top with another eggplant slice, drizzle with pesto oil. Make more napoleons using remaining vegetables and cheese. Serve at room temperature.
Pesto Oil:
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 cup extra-virgin olive oil
1 teaspoon salt
In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well-blended, season with salt to taste.
Yield: 1 1/2 cups
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