Healthy Italian: Serve up vegetable napoleon

Fall harvest is filled with vegetables hearty enough to star as the main course. Here, chef Sal Scognamillo from Patsy's Italian restaurant makes a simple but flavorful vegetarian recipe the whole family will love.

Vegetable Napoleon
Servings:

Makes 10 servings

Ingredients

    • 1/4 cup all-purpose flour
    • 1 medium eggplant (about 1 1/4 pounds), ends trimmed, peeled. And cut into 1/4 inch-thick slices
    • 2 eggs, lightly beaten
    • 1/2 cup olive oil
    • 2 medium zucchini (about 1 pound), ends trimmed, sliced into 1/2 inch rounds
    • 1 pound spinach, washed and trimmed
    • 3 garlic cloves, minced
    • 2 tablespoons butter, for greasing pan
    • 1/2 cup dry bread crumbs
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 4 cups tomato Sauce
    • 2 roasted red bell Peppers, cut into 1/4 inch strips
    • 1 pound mozzarella, diced into small cubes
    • 1/2 cup freshly grated Parmigiano-Reggiano
    • 1/4 cup chopped fresh basil

Preparation

Baking Directions:

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