Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well.
To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan.
Coat all vegetables in olive oil.
Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork.
Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet.
Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step.
Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor.
Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender.
Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender.
Place onion slices on top of stack.
Top each stack with a generous helping of mozzarella cheese (or one slice).
Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted.
While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth.
Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination.
Heat on medium-high until throughly mixed into a creamy sauce.
To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.09 Kcal (1767 kJ)
Calories from fat	232.53 Kcal
		% Daily Value*
Total Fat	25.84g	40%
Cholesterol	75.33mg	25%
Sodium	800.24mg	33%
Potassium	522.48mg	11%
Total Carbs	22.02g	7%
Sugars	9.96g	40%
Dietary Fiber	4.71g	19%
Protein	25.38g	51%
Vitamin C	122.9mg	205%
Vitamin A	3mg	99%
Iron	50.8mg	282%
Calcium	680.7mg	68%

Amount Per 100 g
Calories	106.83 Kcal (447 kJ)
Calories from fat	58.85 Kcal
		% Daily Value*
Total Fat	6.54g	40%
Cholesterol	19.07mg	25%
Sodium	202.53mg	33%
Potassium	132.23mg	11%
Total Carbs	5.57g	7%
Sugars	2.52g	40%
Dietary Fiber	1.19g	19%
Protein	6.42g	51%
Vitamin C	31.1mg	205%
Vitamin A	0.7mg	99%
Iron	12.9mg	282%
Calcium	172.3mg	68%

* 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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Recipe Tags

Weightwatchers Points

9.8

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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