Eggplant, Squash and Tomato Napoleons

2 T. olive oil
1 large eggplant, cut horizontally into 1/2″ thick slices (8 slices total)
1 large or 2 medium zucchini, cut into 1/2″ thick slices on diagonal (8 slices total)
1 large or 2 medium yellow squash, cut into 1/2″ thick slices on diagonal (8 slices total)
Extra virgin olive oil
1 T. kosher salt
1 tsp. ground black pepper

2 large tomatoes, each cut into 4 slices, horizontally
1/4 cup chopped mixed fresh herbs (use a combination of some of the following:
basil, parsley chervil, oregano, sage, rosemary)
1/2 cup feta cheese

four 5″ sprigs fresh rosemary, remove all but the top 1″ of herb from sprig and use for the chopped mixed fresh herbs

Brush a baking sheet with the 1 tablespoon olive oil. Place eggplant slices on baking sheet, brush tops with remaining oil. Bake in 400o oven for 10 minutes. Turn eggplant, and add the zucchini and yellow squash to pan, brush with more oil and sprinkle with the salt and pepper. Bake for another 8 minutes.

To assemble napoleons:
Place a slice of eggplant on work surface, top with a tomato slices, some of the chopped herbs, a zucchini slice, a yellow squash slice, then another eggplant slice, tomato, herbs, zucchini and yellow squash. Sprinkle each with feta cheese and secure the napoleon with a sprig of fresh rosemary placed through center of the “tower”. Serve warm – or assemble ahead (don’t add the cheese until ready to serve), refrigerate, and then reheat in 350o oven for 5 minutes just before serving.

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