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Vegetable Napoleon




Source of Recipe


From Albert's restaurant at the San Diego Zoo


Recipe Introduction


8 to 12 servings


List of Ingredients




1 1/2 pounds eggplant, peeled
3/4 pound zucchini
3/4 pound yellow squash
3/4 pound tomatoes
3/4 pound onions
3/4 pound roasted red peppers, peeled (see note)
1 1/2 cups marinara sauce (see note)
1/2 pound shredded mozzarella
Salt and pepper

SAUCE
1 pound roasted red peppers, peeled and sliced into strips
1 quart heavy cream
2 tablespoons chopped garlic
1/4 cup cornstarch
1/2 cup sherry
Salt and pepper

ASSEMBLY
Mashed potatoes
Grated Parmigiano-Reggiano
Chopped parsley

Recipe



Slice all the vegetables into 1/2-inch slices. Spray the bottom of a
large casserole dish with nonstick cooking spray. Spread the marinara
sauce over the bottom of the dish.

Layer the vegetables, making sure to cover the dish completely with
each layer before moving on to the next layer. In order, layer half
the eggplant, then the zucchini, yellow squash, tomatoes, onions and
roasted red pepper.

Sprinkle with shredded mozzarella, then top with the remaining
eggplant. Sprinkle with salt and pepper.

Cover the dish with aluminum foil and bake in a preheated 350-degree
oven for 1 hour and 15 minutes. Cool, then refrigerate napoleon
overnight.

When you take the napoleon out of the refrigerator the next day, cut
into 8 to 12 equal rectangular portions. Remove pieces from the
casserole and place on a cookie sheet. Reheat in a low oven until hot.

To make the sauce: Place roasted red pepper strips, heavy cream and
garlic in a blender and blend completely. Pour into a saucepan and
boil. Make a slurry out of the cornstarch and sherry and slowly add
to the cream, stirring constantly, until it thickens and reaches
desired consistency. Season with salt and pepper.

To assemble the napoleon: Serve the napoleon on a bed of mashed
potatoes. Garnish with some of the red pepper cream sauce and a
little grated Parmigiano-Reggiano and chopped parsley.

Note: The restaurant roasts its own red peppers and makes its own
marinara sauce, but purchased peppers and marinara are fine for this
dish.