A neat recipe from my friend and medical school classmate, Ralph

Attached please find a recipe for “Millefoglie di Verdura” also know in some quarters as a “Vegetable Napoleon.”Millefoglia di verdura

Pat and I learned this recipe at our recent trip to Tuscany at the Torre del Tartufo cooking school. Its delicious and can either be an appetizer or light lunch. Enjoy!


Serves 4


Puff pastry (4 discs 3 inch diameter)

8 slices eggplant ¼ inch thick

8 slices zucchini ¼ inch thick

8 slices Scamorza, Pecorino or Gruyere cheese

4 TBSP pesto

8 slices ripe tomato ½ inch thick

Rock and fine salt

Extra virgin Olive oil ½ cup

1 garlic clove

½ cup fruit (raspberry or orange) vinegar

1 bunch chopped mint

Balsamic vinegar ¼ cup



  1. Brush pastry discs with water and sprinkle with rock salt and black pepper. Bake at 350 F for 12-15 minutes until brown. Once cool, slice in half to end up with 8 discs.
  2. Sprinkle eggplants and zucchini with fine salt. Allow to sweat (15-30 minutes). Dry with paper towels and gill them for about 2-3 minutes per side.
  3. Grill tomato slices for 30 seconds per side.
  4. Place vegetables and tomatos in a pan.
  5. Mix finely chopped garlic, vinegar, olive oil, chopped mint, salt and pepper and pour over vegetables.
  6. To assemble: Start with a pastry disc, add slice of eggplant, tomato, and zucchini, a little pesto and slice of cheese. Add another layer of eggplant, tomato, zucchini, pesto and cheese and top with pastry disc.
  7. Bake in oven for 2-4 minutes until cheese starts to melt or longer if you prefer.
  8. Drizzle with olive oil and/or Balsamic vinegar and serve.