Italian Veggie Napoleon
- COOK TIME
- 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
- Preheat oven to 425 degrees F. Coat 2 baking sheets with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Cut into 4 squares and serve.
For more great side dish recipe ideas, check out our free eCookbook, Simple Side Dishes: 28 Healthy Side Dish Recipes!
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Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 146
- Calories from Fat 45
- Total Fat 5.0g 8 %
- Saturated Fat 2.4g 12 %
- Trans Fat 0.0g 0 %
- Protein 10g 21 %
- Cholesterol 13mg 4 %
- Sodium 503mg 21 %
- Total Carbohydrates 18g 6 %
- Dietary Fiber 7.4g 30 %
- Sugars 9.1g 0 %