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Portobello Eggplant Napoleon

Yields: 4 Servings
Calories 153.54, Fat 5.38g, Saturated Fat 0.47g, Cholesterol 0.0mg, Carbohydrates 171.14mg, Dietary Fiber 5.71g, Total Sugars 7.92g, Protein 9.17g, Sodium 188.62mg


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


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.