By stretching your imagination, you could call this a lasagna, a quesadilla or a Napoleon.It is an 8-inch spinach tortilla halved, then filled with layers of sliced zucchini and eggplant that had been “wilted” on a George Foreman grill and layered with sliced beefsteak tomato and a mix of fresh ricotta, fresh mozzarella and parmigiano reggiano and some dry herbs. A little oven and broil action and you get a toothy vegetarian delight — easily made from leftovers and/or pantry staples.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!