Eggplant Napoleon
Eggplant Napoleon turns basic ingredients into an elegant layered dish that will amaze your guests. The combination of roasted eggplant, fresh mozzarella, and juicy tomatoes creates a memorable dining experience, whether you serve it as an appetizer or a light meal.

This versatile dish stands out as one of my favorite eggplant appetizers, particularly during August and September’s peak harvest season. The natural low-carb and gluten-free qualities make it ideal for different dietary priorities. I’ll show you in this piece how to craft this stunning creation that delivers both visual appeal and nutrition, with each serving containing approximately 406 calories and 23g of protein.
Before You Get Starte:
Getting your ingredients and equipment ready at the time you start makes preparing Eggplant Napoleon much smoother. Take the mozzarella out of the refrigerator 30 minutes before assembly. Room-temperature cheese melts more evenly and blends better with other ingredients.
The quickest way to save time is setting up your workspace properly. I set up three stations: one to slice eggplant, another to prepare tomatoes and herbs, and a third for final assembly. This organization helps maintain a steady workflow while cooking.
Timing is a vital part of making this appetizer. Start the eggplant roasting first since it takes the longest. You can prepare other components while the eggplant slices roast.
Everything in prepping starts with salting the eggplant slices. Put them on paper towels and sprinkle with salt about 20 minutes before cooking. This step draws out excess moisture and ensures crispy results instead of soggy ones. Just pat the slices dry before roasting.
Pro Tip: Line your baking sheets with parchment paper or silicone mats before you start. This prevents sticking and makes cleanup easier. If you’re planning to serve this as an appetizer with eggplant at a gathering, you can roast the eggplant up to 4 hours ahead and assemble right before serving.
Key Tips:
Your eggplant napoleon’s success depends on picking the right ingredients. The best eggplants are about 3.5 to 4 inches wide with minimal curves. The eggplant’s skin should stay intact because it helps hold everything together – peeled slices become too soft to stack properly.
Both grilling and roasting give amazing results. An indoor grill pan creates beautiful char marks, and an outdoor grill works just as well. The oven method needs 425°F – cook the slices for 20 minutes, flip them, and continue for another 10-15 minutes until they turn tender and caramelized.
This appetizer’s best feature is that you can make it ahead of time. You can prep the eggplant up to two days early by storing the fried slices in an airtight container with paper towels between each layer. Just reheat them on a foil-lined baking sheet at 325°F for 10 minutes on each side.
Time-Saving Tips for Assembly:
- Keep roasted tomatoes at room temperature up to 2 hours
- Take cheese out 1 hour before assembly
- Store components separately until final plating
This careful prep will give your napoleon stack perfect structure and amazing flavor. Serving individual portions on separate plates works best when you have guests – it shows off the beautiful layers and makes serving a breeze.
What Makes This Recipe So Good?
This eggplant napoleon impresses with both its elegant presentation and remarkable nutritional profile. The eggplant base is rich in phenolics that are a great way to get antioxidant benefits. These compounds might improve memory function and reduce cancer risk. The high fiber content helps lower cholesterol levels and keeps you feeling full longer.
You can serve this versatile dish as an appetizer or a light main course. The slow roasting method brings out the eggplant’s natural sweetness. This creates concentrated flavors that blend perfectly with other ingredients.
The layering technique creates exciting textural contrasts in every bite:
- Crispy exterior of grilled eggplant
- Creamy mozzarella center
- Fresh basil accent
- Reliable tomato layers
We combined Middle Eastern and Mediterranean flavors to make this recipe exceptional. The mix of smoky baba ghanouj and pesto-marinated eggplant creates an unforgettable taste experience. Even people who usually avoid eggplant dishes find themselves enjoying this combination.
This dish tastes best in summer when fresh produce reaches its peak. As an appetizer with eggplant, it starts any meal perfectly and you can make it ahead for entertaining. You can prepare the whipped ricotta component a day before to make assembly easier when guests arrive.
Why I Love This Recipe:
This eggplant napoleon amazes me with its versatility and stunning presentation. The sort of thing I love started as a simple experiment with baby eggplants and became one of my favorite dishes.
The vegetables’ earthiness mixed with fresh flavors creates an irresistible combination that I keep craving. This dish lets me serve a sophisticated appetizer without spending hours in the kitchen – perfect for relaxed summer entertaining.
This recipe stands out because it satisfies both vegetarians and meat-lovers. It works especially when you have guests with different dietary priorities. The puff pastry adds that essential crunch, which makes it popular even with dedicated carb enthusiasts.
The napoleon dish shines through its adaptability:
- Works beautifully as a light brunch option
- Serves perfectly as an elegant lunch
- Transforms easily into miniature appetizers
- Functions as a stunning vegetarian main course
We cherished how this recipe blends simplicity with gourmet appeal. You can prepare the whipped ricotta a day ahead, which makes it perfect for planned gatherings. The flavors mix so well that each bite brings complete silence to the dinner table – evidence of its deliciousness.
This appetizer with eggplant hits the sweet spot between budget-friendly options and impressive presentation. You can find the ingredients at local grocery stores or farmers’ markets, yet the final dish shows off a sophistication that masks its simple preparation.
Recipe Variations
Want to put your own spin on eggplant napoleon? You’ve got plenty of options! We experimented with various vegetables that work great for layering. Tomatoes are classic, but here are some tasty alternatives:
- Yellow squash adds subtle sweetness
- Red bell peppers bring vibrant color
- Zucchini slices provide extra moisture
- Red onions deliver sharp flavor
- Butternut squash works perfectly in winter
You can create a crispier texture by dipping the eggplant slices in egg and bread crumbs before baking. The cheese selection also lets you get creative – try swapping mozzarella with cheddar or edam cheese that gives different flavor profiles.
This napoleon dish adapts easily to dietary needs. Whipped tofu or cauliflower nut ‘ricotta’ makes an excellent dairy-free alternative to whipped ricotta. You can also skip the breading to make it keto-friendly.
The tomato compote tastes amazing with hot pepper flakes for heat or roasted garlic for sweetness. Fresh basil pesto or mild lemon aioli adds exciting new dimensions to this appetizer with eggplant.
You can get creative with serving options too. Each component shines on its own – the eggplant tastes great in sandwiches, pitas, or over salads. A Mediterranean touch comes from adding smoky baba ghanouj between layers. The best results often come from keeping things simple.
Equipment
You need very little equipment to make this eggplant napoleon, and most home kitchens will have everything you need. My go-to tool is a reliable grill pan that creates beautiful char marks on the eggplant slices indoors. An outdoor grill works just as well to achieve the same results.
Your standard oven can also make this appetizer with eggplant perfectly. A sturdy baking sheet becomes your best friend when using the oven. Parchment paper is vital because it stops the eggplant from sticking while it roasts.
This napoleon dish shines because you can cook it many different ways. You can create this elegant appetizer with simple equipment, whatever your kitchen setup might be. Getting the best results at 425°F (220°C) means using a reliable oven thermometer to keep the temperature just right.
Sharp knives help you cut uniform eggplant slices that cook evenly. Keep paper towels handy to draw out extra moisture from the eggplant before cooking. Heat-resistant equipment makes a big difference because proper heat management changes your eggplant napoleon’s final texture by a lot.
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Eggplant Napoleon
Description
Try this Eggplant Napoleon recipe with layers of tender eggplant, cheese, and fresh herbs for a light, satisfying dish perfect for any meal!
Ingredients
Here’s what you’ll need to create this delightful eggplant napoleon:
Main Components:
- 2–3 medium eggplants, sliced ½-inch thick
- Fresh mozzarella cheese, thinly sliced
- 4 medium Roma tomatoes
- Fresh basil leaves
Coating Ingredients:
- 6 large eggs, beaten
- 1½ cups Italian-seasoned breadcrumbs
- ½ cup all-purpose flour
Seasonings and Oils:
- Extra virgin olive oil
- Salt and freshly ground black pepper
- ½ teaspoon Italian seasoning
- 1 clove minced garlic
Optional Enhancements:
- ⅓ cup sour cream or mayonnaise
- 2 teaspoons balsamic vinegar
- Fresh parsley, chopped
The best results come from firm, glossy eggplants that have minimal blemishes. Medium-sized eggplants work great because they hold their shape while cooking. You might need extra olive oil to brush the eggplant slices during cooking.
The fresh mozzarella should be well-drained and cut into even slices. Quality olive oil will boost the dish’s final flavor significantly. Room temperature vegetables and crisp herbs will give you the best cooking results.
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C).
- Prepare the Eggplant:
Slice the eggplant into 1/4-inch thick rounds.
Lay the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for about 20 minutes, flipping halfway through, until tender and golden.
- Prepare the Cheese Mixture:
In a bowl, mix the ricotta cheese with Parmesan cheese. You can add a pinch of salt and pepper to taste.
- Assemble the Napoleon:
On a baking dish, start layering the roasted eggplant slices, followed by a spoonful of cheese mixture, and then a layer of tomato sauce. Repeat the layers, finishing with a layer of eggplant on top.
- Bake:
Once assembled, drizzle the top layer with a bit of olive oil and bake for another 15-20 minutes, until the cheese is melted and bubbly.
- Serve:
Garnish with fresh basil or oregano if desired. Let it cool slightly, then slice and serve.