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Low-Fat Eggplant and Zucchini Napoleon

ThatsVegetarian's picture
  Eggplant 1 (About 5 Inch Long, Sliced In 0.5 Inch Slices)
  Zucchini 2 (About 3 Inch Long, Sliced In 0.25 Inch Slices)
  Salt 1⁄2 Teaspoon
  Pasta sauce 1 Cup (16 tbs)
  Mozzarella 8 Ounce
  Ricotta cheese 8 Ounce
  Pimiento/Extra virgin olive oil 2 Tablespoon (sal y)

1. After slicing the eggplant, lightly salt it and let it sweat for 30 minutes. Rinse and pat dry.

2. Spray the grill pan with olive oil and turn to medium heat. Place eggplant and zucchini on grill pan.
3. Cook on first side until soft for about 5 minutes. Once malleable, flip eggplant and zucchini to other side. Should see grill marks. Cook for another 4 minutes.
4. Lower heat to medium low. Add about 1-2 teaspoon of ricotta cheese on each zucchini and eggplant. Sprinkle 1-2 teaspoon of shredded mozzarella on each piece then 1tablespoon of pasta sauce to each piece.
5. Cover the grill pan to aid in the melting and heating up of the cheese, about 5 min. Check the underside carefully not to disturb the cheese on top to see if there are substantial grill marks.

6. Plate the eggplant and zucchini. Top with fresh ground pepper and oil.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
As much as I love to cook (and eat!), occasionally I'm excited to discover things I still don't know. I described my healthier version of Eggplant Zucchini Parmesan I was making for the show to a friend. She then informed me that it was more like an Eggplant Napoleon. Learn something new everyday! Many people will salt the eggplant first in order to draw out some of the moisture and to remove the bitter flavor. Let it sit for about 30 minutes, rinse and pat dry before cooking. I don't always do that and find the eggplant tastes just fine. Some people will cut off the skin too. Find what works for you. Prepare the Eggplant Zucchini Parmesan Napoleon and you'll find yourself saying "That's Vegetarian?!"
If you love to discover new things in the kitchen, try making this healthier version of Eggplant Zucchini Parmesan. Prepare this Eggplant Zucchini Parmesan Napoleon and you'll find yourself saying "That's Vegetarian?!" It is low fat, without the breading and frying.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 12.2 g61.2%

Trans Fat 0 g

Cholesterol 73.7 mg24.6%

Sodium 729.8 mg30.4%

Total Carbohydrates 15 g5%

Dietary Fiber 4.8 g19%

Sugars 5.8 g

Protein 21 g42.3%

Vitamin A 21.2% Vitamin C 42.4%

Calcium 42.7% Iron 6.4%

*Based on a 2000 Calorie diet

Low-Fat Eggplant And Zucchini Napoleon Recipe Video