Vegetable Napoleons (Millefeuilles de Légumes)

Serves 4.

INGREDIENTS:
2 large zucchini
3 small eggplants
4 Tbsp extra-virgin olive oil
1/2 tsp coarse sea salt
Pepper
5 oz camembert or brie cheese

DIRECTIONS:

1. Slice the zucchini and eggplant to obtain 24 thin slices of each (do not peel them.)
2. Heat 2 Tbsp of olive oil in a frying pan, add the coarse salt, and lightly brown the vegetables on both sides. Pepper to taste and set aside.
3. Preheat the oven to 400ºF.
4. Cut the cheese in thin slices.
5. In an ovenproof dish, build 8 napoleons by alternating the components: one slice of eggplant, one slice of cheese, one slice of zucchini, one slice of cheese, etc. Sprinkle with thyme and the two remaining tablespoons of olive oil.
6. Bake for 10 to 15 minutes. Serve hot or at room temperature.

Nutritional Information per serving (per Mastercook): 329 Calories; 23g Fat (59.1% calories from fat); 12g Protein; 24g Carbohydrate; 10g Dietary Fiber; 26mg Cholesterol; 547mg Sodium.

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