Eggplant Zucchini Napoleons
Summer is all about the fresh veggies and using the grill, and this side dish fits perfectly with veggies and grilling! We were so excited about how this dish came out, these stacks are so summery, so delicious, and best of all so easy.
To make these simple stacks, place the sliced eggplant, zucchini, and mushrooms in a glass baking dish, sprinkle them with salt and pepper, and drizzle them with olive oil until well coated. Grill the eggplant, zucchini, and mushroom on medium heat for approximately 5 minutes on each side. Assemble the stacks layering the eggplant, zucchini, tomato, and cheese then repeat. Top with a mushroom cap and rosemary stick. Bake them in a 400 degree oven until the cheese melts, and there you have it! The perfect summer side dish that every veggie lover, like myself, is sure to be obsessed with!
Ingredients:
1 medium eggplant; sliced crosswise ¼ inch
1 medium zucchini; slice crosswise
1 large beefsteak tomato; sliced
8 oz of fresh sliced mozzarella cheese
5 portobello mushroom caps
Fresh rosemary sticks
Olive oil
Salt and pepper
Directions:
Place the sliced eggplant, zucchini, and mushrooms in a large glass baking dish; sprinkle with salt and pepper and drizzle with olive oil until they are well coated; let marinate for ½ an hour
Light grill on medium heat; grill the eggplant, zucchini, and mushroom about 5 minutes per side
Assemble the stacks; layer eggplant, zucchini, tomato, and cheese; repeat; top with a mushroom cap and insert the rosemary stick
Place each stack in a baking dish; cook in a 400 degree oven until cheese has melted
