Name: Recipe for Portobello Eggplant Napoleon
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
Cuisine: Entrees
Ingredients: 1 zucchini, sliced bias; 8 tofu, sliced sideways into four slabs; 1 large tomato, cut into 4 thick slices; 6 pimiento pepper, cut into 4 pieces; 8 eggplant, sliced into four disks; 4 portobello mushrooms, gills removed; 1/2 fresh herb balsamic vinaigrette (recipe follows); 1/2 teaspoon fresh garlic, minced (for the Fresh Herb Balsamic Vinaigrette); 1/2 kosher salt (for the Fresh Herb Balsamic Vinaigrette); 1 fresh basil, chopped (for the Fresh Herb Balsamic Vinaigrette); 1/2 fine ground pepper (for the Fresh Herb Balsamic Vinaigrette); 1 fresh thyme, chopped (for the Fresh Herb Balsamic Vinaigrette); 3/4 balsamic vinegar (for the Fresh Herb Balsamic Vinaigrette); 1 fresh parsley, chopped (for the Fresh Herb Balsamic Vinaigrette); 3 olive oil (for the Fresh Herb Balsamic Vinaigrette)

Portobello Eggplant Napoleon from Simply Healthy Cookbook

Entrees A Favorite Veggie Lasagna

Packed with nutrition, this lovely layered feast offers a different taste combination with every bite. The meatiness of roasted vegetables and tofu brings an earthy quality that will make the family forget there isn’t any actual meat involved. The combination of basil, thyme and parsley give this “Napoleon” a French flavor; make extra to serve tableside. And by thinly slicing the zucchini and eggplant lengthwise, this meal could also be served as a veggie lasagna.

Portobello Eggplant Napoleon

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Ingredients

1 cup zucchini, sliced bias
8 ounces tofu, sliced sideways into four slabs
1 large tomato, cut into 4 thick slices
6 ounces pimiento pepper, cut into 4 pieces
8 ounces eggplant, sliced into four disks
4 portobello mushrooms, gills removed
1/2 ounce fresh herb balsamic vinaigrette (recipe follows)
1/2 teaspoon teaspoon fresh garlic, minced (for the Fresh Herb Balsamic Vinaigrette)
1/2 teaspoon kosher salt (for the Fresh Herb Balsamic Vinaigrette)
1 tablespoon fresh basil, chopped (for the Fresh Herb Balsamic Vinaigrette)
1/2 teaspoon fine ground pepper (for the Fresh Herb Balsamic Vinaigrette)
1 tablespoon fresh thyme, chopped (for the Fresh Herb Balsamic Vinaigrette)
3/4 cup balsamic vinegar (for the Fresh Herb Balsamic Vinaigrette)
1 tablespoon fresh parsley, chopped (for the Fresh Herb Balsamic Vinaigrette)
3 tablespoons olive oil (for the Fresh Herb Balsamic Vinaigrette)

Follow the prep technique next to each ingredient.
Preheat oven to 350˚F. Prepare pan with nonstick cooking oil.
On a prepared sheet pan spray zucchini, eggplant, tofu and tomatoes.
Place in the oven and roast for 15 minutes.
Remove from the oven and build the vegetable napoleon as desired adding the pimiento pepper.
Place back in the oven and roast for 5 more minutes.
Remove from the oven and drizzle with the fresh herb balsamic vinaigrette. Serve hot.