Eggplant Napoleons:

I havent tried this yet.It sounds luscious.


3/4 c.Ricotta cheese
1&1/2 tsp.fresh thyme(or any herb mixture)
1/2 lb.Mozarella cheese,cut into 1/2" slices
olive oil
1 lb.eggplant,sliced into 1/8" slices
1 lb.zucchini,cut into 1/8" slices
1 lb.potatoes sliced into 1/8"slices
2 red onions,sliced into 1/8" rings

Brush sliced veggies w/olive oil & sprinkle with salt & pepper.Roast or grill in oven til tender & brown.Cool before assembling.Mix Ricotta,thyme,salt & pepper(This is the glue that holds it together.)

To assemble:

Place eggplant slices on oiled baking sheet.Cover with 1 TBLS.of Ricotta mixture.Layer other veggies as high as you like.Make sure you end with another layer of eggplant on top.Bake 5 minutes or til cheese is melted & veggies are hot.

Serve with Marinara sauce.
You can also lower fat content by using reduced fat cheeses