Eggplant Napoleon (version III)

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1 sliced Italian eggplant
1 sliced Japanese eggplant
1 sliced zucchini
1 sliced red onion
1 block smoked gruyere cheese, sliced into 1/4-inch slices
Marinade
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon garlic
3 tablespoons parsley, finely, chopped
1 pinch salt
1 pinch pepper
Pine Nut Vinaigrette
olive oil
red wine vinegar
pine nuts
fresh mint
salt
pepper
lemon juice

Place vegetables in bowl, cover with marinade ingredients, let stand for 5-10 minutes.

Grill slices for 3-4 minutes.

Remove and let cool.

Start the stacking with a slice of Italian eggplant followed by a slice of cheese, onion, three slices of Japanese eggplant and 3-4 slices of zucchini.

Return to grill on top rack which is covered with foil.

Bake for 4-6 minutes.

Pine Nut Vinaigrette
Drizzle vinaigrette over vegetables.




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