Directions: Preheat the oven to 500 degrees. Spread some of the oil onto a baking sheet and place the red onion slices onto the sheet. Brush with more oil and season with salt and pepper. Bake onion slices until tender or for about 15-20 minutes. To prepare the eggplant, heat 2 T. of the olive oil over medium heat. Saut, the eggplant rounds in batches, 2 minutes per side. Remove from pan and set aside. To make the pesto, combine the basil leaves, parsley leaves, garlic and olive oil in a food processor. Begin assembling the napoleon by stacking the vegetables in four piles on a baking sheet. Begin with the eggplant, followed by tomato, a light spread of pesto, red onion slice, a slice of mozzarella, and end with a slice of eggplant. Drizzle each stack with olive oil and spike each stack with a skewer. Bake the stacks for about 5 minutes until cheese starts to melt and the vegetables are warm. Garnish with a skewer of rosemary.