Eggplant Zucchini Napoleon

Elevate your appetizer game with this stunning Eggplant Zucchini Napoleon, a vibrant and flavorful vegetable stack that’s as visually impressive as it is delicious. Layers of tender, oven-roasted eggplant, zucchini, and sweet Roma tomatoes are artfully sandwiched with creamy goat cheese and fragrant pesto, then crowned with fresh basil and a drizzle of tangy balsamic glaze. Perfect for dinner parties or a light vegetarian main course, this recipe celebrates Mediterranean flavors with simple yet elegant ingredients. Ready in under an hour, this veggie-forward dish is a feast for the eyes and palate—and it can be served warm or at room temperature for added versatility.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 3 Roma tomatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 ounces Goat cheese
• 3 tablespoons Pesto
• 6 Fresh basil leaves
• 2 tablespoons Balsamic glaze

Directions

Step 1

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

Step 2

Slice the eggplant, zucchini, and Roma tomatoes into 1/4-inch-thick rounds.

Step 3

Arrange the eggplant and zucchini slices on one baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Flip the slices and repeat the seasoning on the other side.

Step 4

Place the tomato slices on the second baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper.

Step 5

Transfer both baking sheets to the preheated oven. Roast the tomatoes for 15 minutes and the eggplant and zucchini for 25–30 minutes, flipping halfway through, until tender and slightly golden.

Step 6

Remove all vegetables from the oven and let them cool for 5–10 minutes.

Step 7

To assemble, start with one roasted eggplant slice as the base. Spread a thin layer of goat cheese on top, followed by a zucchini slice and a dollop of pesto. Add a roasted tomato slice and another eggplant slice. Repeat layers as desired, ending with a tomato slice on top.

Step 8

Garnish each Napoleon stack with a fresh basil leaf and a drizzle of balsamic glaze.

Step 9

Serve immediately while warm, or refrigerate and serve at room temperature.

Nutrition Facts

Serving size	1657.2 grams (1657.2g)

Amount per serving	% Daily Value*
Calories	1552

Total Fat 104.90g	134%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 4.80g
Cholesterol 100mg	33%
Sodium 7631mg	332%
Total Carbohydrate 109.30g	40%
Dietary Fiber 35.00g	125%
Total Sugars 74.30g
Protein 51.30g	103%

Vitamin D 0IU	1%
Calcium 836mg	64%
Iron 18mg	101%
Potassium 4029mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 12.9%

Carbs: 27.6%