I first made these for my brother who is a vegan when he came to a party at my house. I made a few extras. Even the meat eaters were fighting over these. I have been asked to makes these for many parties.

 

Ingredients:

1/2 cup olive oil
1 pound eggplant, cut crosswise into eight 1/3-inch thick slices
1 pound zucchini, cut lengthwise into 1/3-inch-thick slices

1 pound yellow squash, cut lengthwise into 1/3-inch-thick slices

8 Portabella mushroom caps, stemmed and gills removed

3 large red bell peppers
2 large plum tomatoes (about 1 pound), cut lengthwise into 1/3-inch thick slices
1 large red onion, cut into four 1/3-inch thick slices
1/2 pound medium red potatoes, cut into 1/3-inch thick slices
½-1 cup ricotta
1-2 teaspoon chopped fresh thyme leaves
½-1 pound mozzarella, cut into four 1/4-inch thick slices, 16 slices total
8 fresh rosemary sprigs

8 skewers soaked for at least 1 hour

Salt and pepper to taste

Directions:

  1. The day before the final prep:
    1. Slice the eggplant and place slices on a baking sheet. Sprinkle both sides of the eggplant liberally with Kosher salt. Let sit in the baking sheet overnight in the refrigerator.
    2. Char the red peppers then place in a bowl and cover with plastic wrap. When cool enough to handle, remove the charred skin and the stem, seeds and ribs. Slice each pepper into 3 large sections.
  2. The day of serving:
    1. Brush the mushrooms with olive oil and sprinkle with salt and pepper. Grill over medium high heat until grill marks present and the mushroom is just starting to soften. Set aside cap side up.
    2. Brush zucchini and squash with olive oil and sprinkle with salt and pepper. Grill over medium high heat until grill marks present and they just start to soften. Set aside.
    3. Skewer the onion slices. Brush with olive oil and sprinkle with salt and pepper. Grill over medium high heat until grill marks present and they just start to soften. Set aside.
    4. Brush potato slices with olive oil and sprinkle with salt and pepper. Grill over medium high heat until grill marks present and they just start to soften. Set aside.
    5. Rinse the eggplant slices and dry thoroughly with paper towels. Brush both sides with olive oil and sprinkle with salt and pepper. Grill over medium high heat until grill marks present. Set aside.
    6. In a small bowl, stir together ricotta, thyme, and salt and pepper to taste.
  3. When the vegetables are cool enough to handle. Assemble the Napoleons. Put portabella mushroom, cap side down on a lightly oiled baking sheet. Spread 1 Tbsp ricotta mixture over mushroom. Put 2 layers of vegetables. Cover with mozzarella cheese. Put 2 layers of vegetables. Cover with ricotta mixture. Put 2 layers of vegetables. Cover with mozzarella cheese. Cover with tomato slices. Hold together with a soaked skewer. (If a vegan Napolean is desired, leave out the ricotta and mozzarella cheese.)
  4. Just before serving, place Napolean baking sheet in middle to lower third of a 350 degree oven until just warmed through, about 10 to 15 minutes.
  5. Transfer Napoleans to a serving platter. Cut the Rosemary sprigs long enough to replace the skewer and have the top 1” with rosemary leaves attached sticking out of the Napolean.
  6. Serve with a warm marinara sauce.