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Backyard Beauty Napoleons
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Servings:
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about
scaling
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Cook Time: |
20 minutes |
Prep Time: |
40 minutes |
Cook Method: |
grilled |
Cook Temp: |
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1. In a medium bowl, combine olive oil, garlic, salt, and pepper. Divide mixture in half.
2. Preheat grill or broiler. Place eggplant on a baking tray or platter and brush both sides of eggplant slices with one half of the oil mixture. Let marinate while grill is heating up, about 10 minutes. Grill or broil eggplant until charred and softened, about 3 to 4 minutes per side. Cool slightly.
3. Gently toss tomatoes and mozzarella cheese with remaining olive oil mixture, basil, and 2 teaspoons of balsamic vinegar.
4. Lay 8 pieces of eggplant on a work surface or baking sheet, top each with a slice of tomato, and then a slice of mozzarella. Repeat with one more slice of each. There should be some dressing remaining in the bowl from the tomatoes and mozzarella; toss greens with this dressing. Arrange a small mound (about 1/2 cup) of greens on each of 8 plates. Top each mound with a napoleon. Drizzle 1/2 teaspoon of balsamic vinegar on each stack. Serve immediately.
Source: Courtesy of Hannaford Fresh Magazine, September/October 2007
Nutrition Facts |
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Serving Size
(
)
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Servings Per Container
8
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| Amount Per Serving |
| Calories 210 |
Calories from Fat |
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% Daily Value * |
| Total Fat 11g |
% |
| Saturated Fat 1.5g |
% |
| Trans Fat g |
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| Cholesterol 5mg |
% |
| Sodium 660mg |
% |
| Total Carbohydrate 14g |
% |
| Dietary Fiber 8g |
% |
| Sugars g |
|
| Protein 17g |
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| Vitamin A % |
Vitamin C % |
| Calcium % |
Iron % |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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6 Tbs |
Extra virgin olive oil |
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3 ea |
Garlic clove, minced |
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1 1/2 tsp |
Kosher salt |
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1/2 tsp |
Black pepper, freshly ground |
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1 3/4 lb |
Medium globe eggplant, cut into 1/2" slices |
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3 ea |
Backyard Beauty tomatoes, tops and bottoms off, 1/2" sliced |
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3 ea |
Fresh mozzarella balls, 1/4" slices |
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12 ea |
Fresh basil leaves, thinly sliced |
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2 Tbs |
Balsamic vinegar, aged, divided |
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4 cup |
Spring mixed greens |
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