(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)
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.