Eggplant Napoleon

You could serve these as a side dish or I served them as the main dish with a small vegetable salad on the side.

Recipe adapted from Giada De Laurentiis

Serves 4

Vegetables:
1 large or 2 small eggplant, unpeeled, cut into 12 (1/2-inch thick) slices
Roasted Red pepper slices (you can roast your own or I used the ones in the jar)
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Filling:
1/2 cup cottage cheese
1/4 cup freshly grated parmesan cheese
Fresh basil, chopped
lemon zest and juice from 1/2 lemon
salt and freshly ground black pepper

1.  Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.

2. For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side.

3. For the filling: In a small bowl, mix together the cottage cheese, basil, parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper, to taste.
4. To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the cheese mixture. Line 4 pieces of roasted red pepper on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet.
5. Bake until warmed through, about 10 minutes, and serve.

Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.