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Eggplant & Zucchini Napoleon Recipe

Eggplant & Zucchini Napoleon Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	924.62 Kcal (3871 kJ)
Calories from fat	526.57 Kcal
		% Daily Value*
Total Fat	58.51g	90%
Cholesterol	35.35mg	12%
Sodium	2261.6mg	94%
Potassium	1596.08mg	34%
Total Carbs	43.31g	14%
Sugars	25.2g	101%
Dietary Fiber	16.84g	67%
Protein	60.12g	120%
Vitamin C	19.5mg	32%
Iron	4.1mg	23%
Calcium	1784.1mg	178%

Amount Per 100 g
Calories	129.2 Kcal (541 kJ)
Calories from fat	73.58 Kcal
		% Daily Value*
Total Fat	8.18g	90%
Cholesterol	4.94mg	12%
Sodium	316.02mg	94%
Potassium	223.02mg	34%
Total Carbs	6.05g	14%
Sugars	3.52g	101%
Dietary Fiber	2.35g	67%
Protein	8.4g	120%
Vitamin C	2.7mg	32%
Iron	0.6mg	23%
Calcium	249.3mg	178%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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