Eggplant Napoleons

Eggplant Napoleons 

(This is a really elegant presentation)

Note: Adjust the spices to your preference. Makes a beautiful side dish or a great lunch with a simple green salad.

Makes about 6 Napoleons

                                                                                            Serving size 1-2 Napoleons

                                                                                                   Net Carbohydrate  12g.

5 – Tbsp. extra Virgin olive oil

1-2 – Tbsp. herbs de Provence (adjust to your taste)  ++

salt and pepper to taste

2 medium purple eggplants

2 medium zucchini (cut into slices or in half

¾ pound Provolone or mozzarella cheese

12 roasted tomatoes halves (see recipe)

TOPPING:

¼ cup grated Parmesan cheese

Extra virgin olive oil for drizzling

Balsamic Vinegar (Optional) +++

++ Can use basil or oregano instead

+++ Find a “sweet” syrupy balsamic  (I like the Ariston)

HOW TO PREPARE THE RECIPE:

Pre heat oven to 400 degrees

Mix the 3 tablespoons of olive oil with the herbs.

Cut the eggplants, crosswise into ¾ inch slices

Brush EACH side of the eggplant and zucchini slices with olive oil mixture.