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Ingredients:

3 lbs of Eggplant, peeled and sliced into 3/16” circles

6 eggs

4-6 cups of breadcrumbs

2 cups of Olive Oil

1 cup of fresh basil

1 cup of Balsamic Vinegar

2 lbs of fresh Mozzerella

3 – 4 fresh tomatoes sliced

1 bunch of Asparagus

Salt and Pepper

 

Cooking:

Pre-heat oven to 400 degrees.

Place Asparagus on a cookie sheet, sprinkle with Salt, Pepper and Olive Oil.

Cook 15minutes and turn.

Cook another 5 – 10 minutes until soft yet firm. Remove from the oven. Refrigerate overnight.

 

Dip eggplant slices in eggs and breadcrumbs, fry until golden and soft. Refrigerate overnight.

 

Slice fresh Mozzerella into 1/8 inch slices.

Slice fresh tomatoes into 1/8 inch slices.

 

Place slices of eggplant on a round dish in a circle around the edge. Place two layers on the bottom.

Next place the Tomato slices on top of the eggplant.

Next place slices of Mozzerella on top of the tomatoes.

Places leaves of Basil on top of the Mozzerella.

Drizzle Olive Oil and Balsamic Vinegar over the stacks.

Continue to do the same forming a cone effect.

When completed place your asparagus in the center hole, stem sides down.

Drizzle Balsamic Vinegar and Olive Oil over the Asparagus.

Serve.



 
   
   
   
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