Roasted Egg Plant Napolean
Recipe from Chef Chuck Laporta : Cornerstone Coffeehouse & Culinary Kitchen
1. Ready Egg Plant
2. Making the marinade: add balsamic vinegar & extra virgin olive oil in bowl.
3. Add fresh pepper
4. Add a pinch of salt.
5. Dip egg plant into marinade, coat egg plant pieces evenly.
6. Put in oven 475 degrees, 15 minutes, turning once.
Making Cheese Mixture to go between layers of tomato and egg plant
1. Take Feta or Goat cheese, in bowl, add chopped basil, extra virgin olive oil,pesto, mix well.
Finishing Dish:
After egg plant cools start to assemble Napolean.
1. Take one slice of egg plant, put on plate.
2. Add cheese on top.
3. Then add tomato on top of that.
4. Drizzle Basil Pesto on top and repeat, building another layer to your liking.
5. Enjoy!
