Eggplant & Zucchini Napoleon – a delicious recipe with eggplant, zucchini, olive oil, fresh thyme, fresh oregano, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
4
In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
5
Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
6
NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.
550
kcal
Calories
45
g
Fat
14
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large eggplant, 3 medium zucchini, 1/2 cup olive oil, 2 tablespoons fresh thyme (chopped), and more.
Yes, Eggplant & Zucchini Napoleon falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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