This dish is a my take on a Gluten-free Vegetarian version of lasagna. It is much lighter, has fewer calories because there are no lasagna noodles, and it has a lot less ricotta than a normal lasagna dish.
I used to love traditional lasagna but to be honest it always left me feeling a little “off”. It’s a heavy dish laden with calories. For this months 4-course dinner I wanted to try to do something that tasted like lasagna but did not take as long to prepare.
Eggplant & Zucchini Napoleons
2 medium size eggplants, sliced 1/8 inch thick
4 medium zucchini, sliced 1/8 inch thick
4 cloves of garlic, poached, smashed and minced fine
olive oil for brushing vegetables
salt, pepper, and dried basil/italian herb blend
2 c ricotta cheese
1/2 c parmesan cheese + 3 tbsp for sprinkling at end
1/2 c toasted pine nuts
1 c oven roasted grape tomatoes
Eggplant and Zucchini
Preheat oven to 400 degree F.
Slice eggplants and zucchini. I did it by hand but if you have a large mandolin you could use that.
Brush both sides of eggplants and zucchini with olive oil and sprinkle with salt, pepper and italian herb blend. I also added a few small minced garlic cloves.
Mix the ricotta cheese, eggs, parmesan and pine nuts together. Set aside.
Oven Roasted Tomato
Our recipe for Oven-Roasted Tomatoes can be found right here.
26 oz of Saint Marzano crushed pomodoro (tomatoes)
3 tbsp of a light olive oil
1/2 of an onion diced small
4 cloves of garlic poached then diced ( you could use raw garlic as well)
Salt and pepper to taste
Sautee the onions until clear. Add the garlic for a couple of minutes. Then add the crushed tomatoes to the pan. Cook on medium for 10 minutes then simmer for another 30 minutes. A light and easy marinara.
There are two ways to assemble this dish. I made individual servings, but you could put the layers in a pan and cut it after it bakes.
Since I was making individual servings I cut the eggplant into squares. The next layer was the zucchini slices. I cut these so that two slightly overlapping slices would cover the eggplant. The next layer is the ricotta cheese, which I spread across the zucchini layer. I did not use a lot of cheese. I wanted just enough to make the layers stick together but I did not want so much that it would ooze out during the baking. The next layer was the roasted grape tomatoes. Then I started over and did another layer of eggplant, zucchini, ricotta and tomatoes. I topped it off with one last layer of eggplant.
I baked these, covered with aluminum foil, for 30 minutes. Then I uncovered it for the last 5-10 minutes so it could get a little brown.
Plate each Eggplant & Zucchini Napoleon in the center of a small plate. Drizzle marinara sauce over the top, sprinkle on a little parmesan and chopped fresh basil or oregano if you have some in your garden.