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1
Preheat oven to 450 degrees and brush 2 baking sheets with some of the olive oil.
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2
Arrange as many vegetables as possible in one layer on sheets.
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3
Brush vegetables with some remaining oil and season with salt and pepper.
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4
Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned, 10 to 15 minutes.
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5
Transfer vegetables as roasted to a tray, arranging them in one layer.
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6
Roast remaining vegetables in same manner.
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7
Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered.
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8
Bring vegetables to room temperature before proceeding.
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9
In a small bowl, stir together ricotta, thyme, and salt and pepper to taste.
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10
Put 1 eggplant slice on a lightly oiled baking sheet.
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11
Spread 1 tablespoon ricotta mixture over eggplant.
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12
Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 tomato slices, and 2 zucchini slices.
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13
Spread 1 tablespoon ricotta mixture over zucchini and top with 1 eggplant slice.
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14
Make 3 more napoleons, using remaining vegetables, ricotta mixture, and mozzarella in same manner.
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15
Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom.
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16
Trim rosemary sprigs to 1 inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1 inch of leaves around top.
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17
Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.
