A tasty dish of eggplant layered with sliced roma tomato, Italian sharp cheese, and sliced fennel.

Eggplant Napoleon with Italian Sharp

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

1. In a saucepan, sauté fennel until tender; reserve.
2. 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 (175°C) for 8 to 10 minutes.
3. Using a deeper baking pan, layer the ingredients, starting at the bottom with tomatoes, cheese, fennel, eggplant, then more cheese on top.
4. Bake again at 350°F (175°C) for 8 to 10 minutes. Serve immediately.

Makes 6 servings.

If unavailable, substitute with fontina cheese.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.