INGREDIENTS:1 ½ lbs. ricotta cheese
3/4 tsp. dried thyme leaf
½ tsp. salt
½ tsp. black pepper
1 tsp. tarragon paste
1 3/4 tsp. dried chives
1 tsp. dried basil
Kosher salt, as needed
1 ½ lbs. eggplant, cut into 1/3 inch thick slices
1 ½ lbs. zucchini, cut into 1/3 inch thick slices
18 oz. tomato, cut into 1/3 inch thick slices
3/4 lb. red onion, cut into 1/3 inch thick slices
2 lbs. baking potatoes, cut into 1/3 inch thick slices
Additional salt and pepper, as needed
3/4 lb. mozzarella cheese, cut into 1 oz. slices
12 sprigs fresh rosemaryDIRECTIONS:1. Preheat oven to 400°F. Combine ricotta and seasonings (thyme through basil); blend well.
2. Place eggplant on a sheet pan single layer; sprinkle with kosher salt to draw out excess moisture (5-10 minutes); blot excess moisture with paper towels.
3. Place all vegetables in single layers on pans, brush with olive oil; season with salt and pepper and roast until tender, 5 to 10 minutes (potatoes may take longer).
4. Assemble napoleons on pans brushed with olive oil:
1 eggplant slice; 1 rounded Tbsp. ricotta mixture; 1 potato slice; 1 zucchini slice; 1 onion slice; 1 mozzarella slice; 1 tomato slice; 1 zucchini slice; 1 rounded Tbsp. ricotta mixture; 1 eggplant slice.
5. Spear wooden skewer through center of napoleon top to bottom to secure ingredients. Bake another five minutes until cheese is melted and vegetables are heated through.
6. To Serve: Trim rosemary sprigs 1 inch taller than napoleons; remove lower layer of leaves, keeping 1 inch of leaves on top. Replace wooden skewers with rosemary sprig skewers. Serve.
NUTRITIONAL INFORMATION:Calories 280 (40% from fat); Fat 13g (sat. 8g); Protein 18g; Carbohydrates 26g; Sodium 790mg; Cholesterol 45mg; Fiber 4g
SERVINGS:12 servingsFrom:Submitted by Linda Duda, Manager, Bowling Green State University, Bowling Green, OH
PHOTO CREDIT:Photo Credit: J. R. SIMPLOT CO.
