Eggplant Napoleon
From: Sounds Delicious: The Flavor of Atlanta In Food & Music from the Atlanta Symphony Orchestra, CD included
Cookbook Heaven at Recipelink.com

Servings: 6

• FOR THE EGGPLANT:

• 1 large eggplant

• 1 tablespoon olive oil

• salt and pepper to taste

• FOR THE VEGETABLE FILLING:

• 1 large shallot, finely chopped

• 1 zucchini, unpeeled, finely chopped

• 2 garlic cloves, minced

• 3 tablespoons olive oil

• 1/2 cup cream

• 1/2 cup bread crumbs

• 1 cup crumbled feta cheese

• 3 sprigs fresh oregano, finely chopped

• salt and pepper to taste

• FOR THE ONION CRUMB TOPPING:

• 1 medium onion, finely chopped

• 1 tablespoon olive oil

• 1/2 cup bread crumbs

1. For the eggplant, slice the unpeeled eggplant lengthwise into 14/-inch slices. Brush with the olive oil and sprinkle with salt and pepper. Place on a baking sheet. Roast at 400 degrees for 15 minutes or until tender.

2. For the filling, saute the shallot, zucchini, and garlic in the olive oil in a skillet until tender. Reduce the heat and stir in the cream. Cook until slightly thickened, stirring frequently; remove from heat. Add the bread crumbs, cheese, oregano, salt and pepper.

3. For the topping, saute the onion in the olive oil in a skillet until tender. Add the bred crumbs and additional olive oil if needed to moisten.

4. To assemble, alternate layers of eggplant slices and vegetable filling in a loaf pan sprayed with nonstick cooking spray until all ingredients are used. Sprinkle the topping over the layers.

5. Bake at 400 degrees for 30 minutes. Let stand for 5 minutes. Invert onto a serving platter and slice to serve.

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