Eggplant & Zucchini Napoleons

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

  • Servings: 8
  • Difficulty: Intermediate
  • Print

Ingredients

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

2 eggs

1/2 c parmesan cheese + 3 tbsp for sprinkling at end

1/2 c toasted pine nuts

1 c oven roasted grape tomatoes

Instructions

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.

Set aside.

 

Ricotta Cheese

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.

 

Marinara Sauce

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.

 

To assemble

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.

To serve:

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.

 

 

 

 

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