Grilled Eggplant Napoleon Meatless Makeovers Recipe Grilled
Slice the eggplant into 1/2 inch slices. Salt each side with a pinch of salt and spread out in a colander for at least 10 minutes. Longer if you have time. Preheat the oven to 425. Slice the mozzarella and tomatoes into 1/4 inch slices. Wash and tear the basil into pieces. Rinse the eggplant and pat dry. Drizzle a baking dish with olive oil.
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Slice the eggplant horizontally about 1/8 inch thick. Brush rounds with olive oil, sprinkle with salt and let sit on paper towel until they sweat (about 10 minutes). Blot dry. Bake for about 10 minutes, or until barely soft . . . not mushy. Make a Napoleon by layering the eggplant, goat cheese, slice of tomato, and chopped herb (s), then repeat.
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Instructions. Salt the eggplant & place in a colander to allow any excess liquid to drain off. Whisk together the balsamic vinegar, ½ cup of the olive oil, the garlic, parsley, salt, & pepper in a medium bowl.
Eggplant Napolean Recipe BubbaPie
Put the buttermilk in a shallow bowl. Put the cornmeal in another shallow bowl and season with salt and pepper. Dredge each slice of eggplant first in the buttermilk and then in the seasoned cornmeal. Deep-fry the eggplant until golden brown. Put the tomato slices on a baking sheet and top each with 1 ounce of the goat cheese.
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Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4.
Eggplant Napoleon BubbaPie
This Eggplant Napoleon recipe layers grilled eggplant, portobello mushrooms, summer squash with goat cheese (or a fresh mozzarella) with a Tomato Brown Ale Sauce, with some fresh herbs. Depending on how the eggplant is cut (into rings or cut long wise to make planks) the resulting Eggplant Napoleon can be served as an entrée or served in a.
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Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes.
Crispy Eggplant Napoleon with Pesto and Garlic Life She Lives
Transfer to a bowl and cover tightly. To make the napoleons, preheat the oven to 450°F. Cut the eggplant crosswise into 12 slices about 1/4 inch thick. Mix 1/4 cup of the olive oil and the balsamic vinegar in a large bowl. Add the eggplant slices and toss to coat. Season with the salt and pepper. Place the eggplant on a baking sheet in one.
Eggplant napolean — Suddy's Sauce
Slice eggplant and sprinkle with salt and oil, place one layer thick on a cookie sheet, and bake for 20 minutes. Flip the slices and bake for 10 more minutes, remove from oven. Next, place couscous and tomatoes in a small pot with a bit of vegetable oil. Toast over medium heat until fragrant.
Eggplant Napoleon Meals, Heels & Cocktails
Eggplant Napoleons. While you are waiting on the eggplant, in a bowl, combine the Galbani ricotta cheese, a handful of fresh chopped parsley, one egg, Parmesan cheese, and nutmeg. Season lightly with salt/pepper. Stir to combine all of the ingredients and store in fridge. Create a dredging station.
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Preheat the oven to 200C. Slice the eggplants and tomatoes into 2 cm slices. Put all the slices on a baking sheet lined with baking parchment and sprinkle with salt and pepper. Drizzle the eggplant slices with olive oil, then bake for about 15-20 minutes or until lightly golden. Allow them to cool.
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Eggplant Napoleon is a simple, classy vegetarian dish that is so easy to make and is full of wholesome, cheesy flavor. Slices of eggplant are pan fried and sandwiched with basil, tomato and mozzarella cheese, then baked to perfection for a recipe that works as a side dish or an appetizer.
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To make the napoleon: In a small bowl, combine the olive oil, garlic, and herbs. Lightly brush the eggplant with this mixture on both sides. In a large saute pan or skillet over high heat, saute the eggplant for 2 minutes on each side, or until browned and crisp. Set aside to cool. Repeat the process with the mushrooms.
Eggplant Napoleon Kitchen Belleicious
Instructions. Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray. Cut the eggplant into 3/8-inch rounds and arrange on the prepared pan. Brush both sides of each round with olive oil and season with salt and pepper. Roast the eggplant until tender, 12 to 14 minutes, remove from the oven and reduce the temperature to.
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Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs. Step 3. In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side.
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Heat oven to 225ºF. Line a heavy cookie sheet with aluminum foil. Slice each tomato in half lengthwise and toss in a bowl with the brown sugar, olive oil, and a good amount of salt and pepper. Arrange the tomatoes, cut side up, along with juices and oil from the bowl, on the cookie sheet and place in the oven.