Portobello Eggplant Napoleon at Eva Dolling blog

Portobello Eggplant Napoleon. In a separate pan, heat the olive oil. It’s the perfect appetizer for a summer dinner. This is a savory version of a napoleon, layers and layers of your favorite vegetables all perched on top of a sturdy portobello base. Jump to recipe print recipe. And by thinly slicing the zucchini and eggplant lengthwise, this meal could also be served as a veggie lasagna. The combination of basil, thyme and parsley give this “napoleon” a french flavor; These eggplant napoleon appetizers are stacked with slices of baked eggplant, tomatoes, and mozzarella cheese. These pretty bundles are the perfect side. Slice the portobellos into 3 pieces each, grill and keep warm. 1 large yellow squash, cut lengthwise into 4 slices. 1 eggplant, cut lengthwise into 6 slices. Add beans and season with salt and pepper. ½ medium eggplant, cut into eight ⅓” rounds. Put a fancy new spin on roasted veggies with our italian veggie napoleon. Make extra to serve tableside.

1 large yellow squash, cut lengthwise into 4 slices. These pretty bundles are the perfect side. Layers of healthy vegetables, cheese, tomato sauce and fresh basil make this a dish to remember! This is a savory version of a napoleon, layers and layers of your favorite vegetables all perched on top of a sturdy portobello base. The combination of basil, thyme and parsley give this “napoleon” a french flavor; These eggplant napoleon appetizers are stacked with slices of baked eggplant, tomatoes, and mozzarella cheese. Make extra to serve tableside. ½ medium eggplant, cut into eight ⅓” rounds. In a separate pan, heat the olive oil. Put a fancy new spin on roasted veggies with our italian veggie napoleon.

Grilled Vegetable Napoleon layers of zucchini, eggplant, portobello

Portobello Eggplant Napoleon ½ medium eggplant, cut into eight ⅓” rounds. And by thinly slicing the zucchini and eggplant lengthwise, this meal could also be served as a veggie lasagna. These eggplant napoleon appetizers are stacked with slices of baked eggplant, tomatoes, and mozzarella cheese. This is a savory version of a napoleon, layers and layers of your favorite vegetables all perched on top of a sturdy portobello base. It’s the perfect appetizer for a summer dinner. In a separate pan, heat the olive oil. Jump to recipe print recipe. Add beans and season with salt and pepper. Put a fancy new spin on roasted veggies with our italian veggie napoleon. Make extra to serve tableside. 1 eggplant, cut lengthwise into 6 slices. ½ medium eggplant, cut into eight ⅓” rounds. 1 large yellow squash, cut lengthwise into 4 slices. These pretty bundles are the perfect side. The combination of basil, thyme and parsley give this “napoleon” a french flavor; Layers of healthy vegetables, cheese, tomato sauce and fresh basil make this a dish to remember!