This recipe for eggplant is a little labor intensive because of all the slicing, but otherwise easy to assemble. It is very impressive to serve as it has a "gourmet" look.
you'll need:
3/4 cup ricotta cheese
1 1/2 tsp fresh thyme (or any herb mixture you enjoy)
1/2 lb mozzarella cheese cut into thick 1/2 inch slices

olive oil
1 lb eggplant sliced into 1/8 inch slices
1 lb zucchini sliced into 1/8 inch slices
1 lb potatoes sliced into 1/8 inch slices
2 red onions sliced into 1/8 rings

Brush the sliced veg. with olive oil and sprinkle with salt and pepper
Roast them either on the grill or in the oven until tender and browned.
Let them cool before assebling the napoleon.

Mix the ricotta, thyme, and salt and pepper. This is the glue that holds the stack of veg. together.

To assemble, place an eggplant slice on oiled baking sheet.
cover with 1 tbls of ricotta mixture
start to layer the other vegetables and cheeses as high as you like. You can make short stacks with only a few slices of veg. or you can pile it up. I like to have a least one slice of each veg. in each stack. If they don't look stable, you can hold them together with shish-kebab skewers.
Make sure each layer is secured with the ricotta "glue", and make sure you end with another slice of eggplant on top.

Bake in the middle of the oven for about 5 mn until the cheese gets melty and the veg. are hot.

This is best served with a marinara sauce on the side.
You could also make it lower fat by using reduced fat cheese products