Italian Veggie Napoleon


Italian Veggie Napoleon

EDR Italian Veggie Napoleon
35 Min

Put a fancy new spin on roasted veggies with our Italian Veggie Napoleon. Layers of healthy vegetables, cheese, tomato sauce and fresh basil make this a dish to remember!

What You'll Need

  • 2 Portobello mushrooms, sliced 1/4-inch thick
  • 1 eggplant, cut lengthwise into 6 slices
  • 1 large yellow squash, cut lengthwise into 4 slices
  • 1 large red bell pepper, cut into 1/2-inch strips
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fat-free ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese, divided
  • 1/4 cup tomato sauce

What to Do

  1. Preheat oven to 425 degrees F. Coat 2 baking sheets with cooking spray.
  2. Place vegetables on baking sheets in a single layer. Lightly spray with cooking spray and season with garlic, salt and pepper on both sides. Bake 16 to 20 minutes, or until tender.
  3. Remove from oven and reduce oven temperature to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Line bottom of baking dish with 3 slices of roasted eggplant. Spread 1/4-cup ricotta cheese, 1 tablespoon chopped basil, and 1/4-cup shredded mozzarella cheese over eggplant.
  4. Continue to layer with mushroom, yellow squash slices, and strips of red peppers. Spread remaining ricotta cheese and basil, and 1/4-cup mozzarella cheese on top.
  5. Place remaining 3 slices of eggplant on top and cover with tomato sauce and remaining mozzarella cheese. Bake 15 to 20 minutes, or until heated through and cheese is melted.
  6. Cut into 4 squares and serve.



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Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 146
  • Calories from Fat 45
  • Total Fat 5.0g 8 %
  • Saturated Fat 2.4g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 10g 21 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 13mg 4 %
  • Sodium 503mg 21 %
  • Total Carbohydrates 18g 6 %
  • Dietary Fiber 7.4g 30 %
  • Sugars 9.1g 0 %

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Absolutely love this! Even my family loves it! In the summer, I use fresh tomatoes from the garden in place of tomato sauce. Zucchini tastes good in place of yellow squash. If you don't have Portobellos, other mushrooms work fine, even canned. I also use cottage cheese, as I don't care for ricotta. And for anyone who doesn't think they like eggplant, try this once and see if you can even taste the eggplant. This dish has a meaty taste. Some days I serve it as the entre of a meal. It reheats well, too. If you find it too bland, add more garlic and seasonings such as oregano and basil, but we find it wonderful and make it as often as we get nice eggplants! Thanx so much for this recipe!

Made this as directed I found this to be very bland. It needs more salt or spices. The Hubs even added a bit of Worcestershire sauce, his cure all. Don't know if I'll make this again.

You can use zucchini in place of the eggplant. About 2-3 larger ones sliced lengthwise in 1/4 or 3/8" slices should do. And Roma or Italian plum tomatoes would be good, 2-3 or more in place of the tomato sauce so things don't get too"juicy" and make the texture of the dish too watery. Just replace these other ingredients in the rotation where it says eggplant or tomato sauce. Riccota cheese is thick so it can take a few watery veggies. Even though the nutritional info doesn't measure potassium, this is loaded with potassium.

Tomatoes might be tasty!

Sounds good except for the eggplant. Any suggestions for a replacement?


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