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Eggplant Napoleon with Italian Sharp

Servings: 6


1 eggplant, sliced 1/4 inch thick
4 Roma tomatoes, sliced 1/4 inch thick
1 bulb fennel, thinly sliced
1/2 cup (2 ounces) Wisconsin Italian sharp cheese, thinly sliced
1 ounce olive oil, infused with garlic and basil
Salt and pepper, to taste

Cooking Directions:

In a saucepan, sauté fennel until tender; reserve. Spread olive oil on a cookie sheet; arrange tomato and eggplant slices in a single layer. Add salt and pepper, then drizzle with olive oil. Bake at 350°F for 8 to 10 minutes.

Using a deeper baking pan, layer the ingredients, starting at the bottom with tomatoes, cheese, fennel, eggplant, then more cheese on top. Before serving, bake at 350°F for 8 to 10 minutes.

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