eggplant napoleons

well it's early saturday morning and here is last night's dinner.

i kinda winged the whole thing using what was in the refrigerator.
you will need...

an eggplant
spaghetti sauce
a yellow bell pepper
asparagus
bread crumbs
(although you could substitute just about any veggie combo you'd like)

i sliced the eggplants and salted them and let them sit for about an hour.

i don't think you need to let them sit that long but i did.  it's so important to not skip this step as the eggplant will be bitter w/o it.  rinse the salt off and then pat dry.

i then dredged ea slice of eggplant in some water and then bread crumbs and sauteed them in a tiny bit of olive oil.

while all this sauteeing was taking place i also had some asparagus simmering until just tender.

then i chopped up a yellow bell pepper and blended it with a small amount of water, a drizzle of agave and a little s & p.

i had a jar of spaghetti sauce in the pantry that i used also.

so when the eggplant was finished i just layered them with asparagus and spaghetti sauce.

i put the yellow pepper puree around the base and that's it.

it was absolutely delicious.

sounds like a lot of steps but really it was easy.

have a beautiful saturday.

xo