EGGPLANT & ZUCCHINI NAPOLEON
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* !
Provided by twissis
Categories Cheese
Time 20m
Yield 6 Approx 3x2 in servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
- Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
- Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
- 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.
- 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.
- NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.
Nutrition Facts : Calories 445.4, Fat 33.5, SaturatedFat 10.7, Cholesterol 46.6, Sodium 717.7, Carbohydrate 21.9, Fiber 6.6, Sugar 12.8, Protein 16.3
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