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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Coat all vegetables in olive oil. | 4. 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. | 5. Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet. | 6. 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. | 7. Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor. | 8. 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. | 9. Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender. | 10. Place onion slices on top of stack. | 11. Top each stack with a generous helping of mozzarella cheese (or one slice). | 12. Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted. | 13. 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. | 14. Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination. | 15. Heat on medium-high until throughly mixed into a creamy sauce. | 16. To serve, place one napoleon on a plate and pour pepper sauce on top until well covered. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
squash	1			24.13	4.9276	1.2827	0.3429
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
onion	1			64.0	14.944	1.76	0.16
bell pepper	4			-	-	-	-
moisture part mozzarella cheese	4	cups	part-skim shredded low	-	-	-	-
extra virgin olive oil				-	-	-	-
bell pepper	2			-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.