Deconstructed Ratatouille Napoleon
- 2 eggplants, sliced into 1/4-inch-thick rounds
- 1 large beefsteak tomato, sliced into 1/4-inch-thick rounds
- 4 pattypan squash, sliced into 1/4-inch-thick rounds
- 1 red onion, sliced into ¼-inch-thick rounds
- 2 green bell peppers, halved, stem and core removed, sliced 1/4-inch-thick
- ½ cup olive oil
- kosher salt and ground black pepper to taste
- 8 ounces smoked or regular mozzarella, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup torn fresh basil leaves
- Preheat the oven to 425°F (220°C).
- Arrange the eggplant, tomato, squash, onion, and bell pepper slices in a single layer on two baking sheets. Drizzle about half the olive oil over the vegetables and season with salt and pepper.
- Roast vegetables in preheated oven until light golden, about 20 minutes.
- Drizzle olive oil into each of six individual-size baking ramekins. Layer slices of eggplant, tomato, squash, onion, and bell pepper into each, respectively. Top each portion with a second eggplant slice. Add 1 to 2 slices mozzarella to each portion; sprinkle Parmesan cheese onto each.
- Bake until the cheese bubbles and is golden, about 20 minutes; garnish with basil to serve.
Be sure to select veggies that will yield the amount needed to serve six people, or adjust accordingly. The vegetables can be roasted ahead of time and refrigerated for up to three days, until ready to use. Layer chilled vegetables into ramekins and bake as directed.
What others are saying
Jessica Scott says:
This ratatouille recipe is one of my favorites! I always roast my vegetables ahead of time, just to make it easier on me as far as time goes. I really liked the smoked mozzarella too, that's was a nice touch!
Katie Hason says:
This deconstructed ratatouille is super easy and delicious. I love eggplant, so I am slightly biased, but this is one of my favorite vegetable dishes. I also added extra cheese, yum!